Fenugreek Seeds Dosa ( Mentya Dosa).

Methi/Fenugreek seeds dosa is one of the healthy breakfast. Methi/Fenugrik seeds are known as healthy seeds/Beneficial for body.

I have used Rajamudi Rice. It is known as Raja Akki because before only Mysore Kinds were using this Rajamudi Rice. The people who failed to pay the tax were punished. Growing and submitting the Rajamudi Rice grains to the Kings Court was the punishment They worked hard to pay the tax. This particular red rice is the best to use for food.
Fenugreek  Seeds ( Mentya in Kannada language and methi in Hindi , Mentyam in Tamil , ooluva in Malayalam) are good for back pain and it Keeps your body cool.

I Have prepared 3 types of dosas.
1. Plain Methi /dosa
2. Onion Uttappa
3. Sweet Methi Dosa

Fenugreek seeds Dosa Dough :

Ingredients :

Methi (Fenugreek Seeds) : 1/3 Cup.
Rajamudi Raw Rice : 2 cups
Urd Daal : 1 Tablespoon
Avalakki/Awal/Flattened Rice : 1/2 Cup (2 Handful)
Salt : to taste
Water : Required
Oil:  4 to 5 Tablespoons .

Method :

1. Wash and soak Rajmudi Raw Rice , Methi/Fenugreek seeds together. Wash and soak Avalakki/Flattened rice separately. Soak it for at least 3 to 4 hours.

2. Grind it nicely altogether .

3. Remove from the mixi jar/grinder and add salt. Mix it well. Let it ferment well. (Over night).
4. Methi Dosa Dough is ready to Use.
  Plain Dosa :
1. Keep a pan on the fire and heat. Clean the pan with a clean towel. Sprinkle little oil on the pan.
2. Take a ladle full Methi Dosa Dough and spread very little. (Let it be small).

3. Add another 1/2 Teaspoon of oil and cover dosa and cook for 1 minute.
4. Turn the other side and cook for 30 seconds. Dosa is ready to serve.
5. Serve with the side dish you have prepared.

6. Repeat the same with remaining dough.

Lets see the recipe of Onion Uttappa. 

Ingredients :

Dosa Dough : 2 Cups
Onions : 2 (Medium size)
Curry Leaves : 2 to 3 Tablespoons
Coriander leaves :  2 to 3 Tablespoons
Coconut : 1 Tablespoon (optional)
Green chilly : 1
Ginger : 1 Teaspoon

Method :

1. Wash and cut ginger, curry leaves, coriander leaves and green chilly into very small pieces.
2. Remove the outer layer of onions, wash and cut into small pieces.
3. Mix onions, curry - coriander leaves, green chilly, ginger and grated coconut. Keep it aside

4. Keep a pan on the fire and heat. Add little oil on the pan.
5. Add a ladle of Methi seeds dough and spread it little. (Palm size).

6. Put little oil and cut onion mixture. Cover and cook for 1 to 2 minutes.
7. Remove the cover, add little oil on the top and turn the dosa other side and cook for 1 minute.

8. Remove from the pan and serve dosa with the side dish you have prepared.
9. Put a spoon of ghee/butter on the top just before serving. Serve Hot dosa to get the best result.

Sweet Dosa:

Ingredients

Dosa dough 2 Cups
Jaggery : 1/2 cup to 3/4 of the cup.
Ghee : 2 Tablespoons
Oil : 1 Tablespoon

Method :

1. Grate jaggery and powder it.
2. Mix well with Methi seeds dosa dough. Let it melt nicely and combine with dosa dough.
3. Keep a pan on the fire and heat. Add little oil/Ghee. Add a ladle full dosa dough. Press slighlyly with the ladle.

4. Do not spread it so much. Soft dough turns as fluffy. Cover and cook for 1 to  2 minutes.
5. Turn the other side and cook for a miunute.

6. Sweet dosa is ready to serve. Serve with chutney powder or your choice of  side dish you have cooked.

Note: 

The batter should be fermented well to get the best dosas. Adding coconut to onion dosa is optional. You can also use any edible leaves of your choice. Adding more/less jaggery is optional. Use of ghee to prepare dosa is optional.

Jaggery - Wheat Halva

Jaggery - Wheat Halva is a sweet and healthy dish. It is good for any age group and any time of the day.

I have used jaggery, wheat flour, cardamom and ghee.
Let us see the recipe
Jaggery  - 1 Cup
Wheat Flour - 1 cup
Cardamom - 6 to 8 pods.
Water - 1 Cup
Haladi or Saffron  : a pinch.
Ghee : 1/2 cup (or little more.)

Method :
1. Keep a pan on the fire and heat. Add a tablespoon of ghee and raisins and cashews.

2. Fry them nicely and add wheat flour and fry them nicely.

3. Keep water for boiling.
4. Fry wheat till it gets the nice aroma. (Raw smell should disappear). Add boiling water slowly and mix the fried wheat flour nicely.

5. Add jaggery to the flour and stir. It should be mixed well and get thickens.
6.Add ghee in between and stir it starts leaving the pan. The ghee starts to leave the halva.

7. Add the remaining ghee and stir. Apply ghee on a tray/plate and keep it aside.
8. shift the ready halva to a tray or plate. Leave it for a while till the halva cools down.

9. Cut them in to short pieces and serve.

Note  : The whole process should be done on low flame so that it does not get sticky or ball kind of paste. You can use more ghee if you wish .You can fry Cashew nuts in ghee instead of roasting. It will be tasty. Wheat flour must be roasted well.
5 to 6 servings.
20 Minutes.