Methi Dosa Varieties

Methi Dosa Varieties

Methi or Fenugrik Seeds Dosa is very famous in Our Karnataka Side that too Southern part of Karnataka. Fenugrik Seeds are one of the healthiest Spice and it has got loads of medicine values.
Methi seeds are are known as Mentya in Kannada, Methi in Hindi and Vendyam - Tamil and Menthulu  in Telugu.
Lets See the benefits of using Fenugrik Seeds (Mentya) in our daily diet.
Methi Seeds are very popular spices for culinary and medicinal properties. They have been in use to cure digestive problems and improve breast milk secretion in the nursing mothers. Fenugrik Seeds are rich in minerals, vitamins and nutrients. The seeds are a very good source of soluble dietary fiber. They help to control blood sugar level and lower the level of cholesterol. Fenugreek seeds are one of the ingredients that recommended in the diabetic diet. Methi Seeds are excellent sources of minerals like copper, potassium, calcium. iron, zink, manganese and magnesium. They are also rich in Vitamin A, Vitamin C and Vitamin B-6.
Lets see the recipe now. I have used Raw rice, methi seeds,  Thick Awalakki (Beaten Rice)  and very little quantity of urad dal.
These dosas are soft, pluffy, yummy and healthy and you can grow on prepare dosas with your Ideas. I am saying this because I have tried Plain Set Dosa, Veggie dosa, Cheese dosa and Guli Appa. ( Paddu or Gundu pongulu). 
Here is a recipe of Methi Set Dosa -Plain - Capsicum - Onion -  Chutney Powder &Cheese. Prepare your favourite Dosa and The whole family can enjoy having These dosas for breakfast or as evening snack. Good for Dinner also.

Ingredients :

Raw Rice : 4 Cups
Methi Seeds : 1/3 of the same cup
Awalakki or Beaten Rice : 1 cup (Thick variety).
Salt : Required
Water : Required
Oil : 1/2 cup 

Method :

1. Wash and soak Rice and Fenugrik Seeds in water for 4 to 5 hours.
2. Wash and soak Awalakki in warm water for 4 to 5 hours.
3. Now grind all the ingredients together with sufficient water. (Do not use more water).
4. Remove the dosa dough, add salt mix it well and keep it aside for fermentation. ( over night or until it raises up).

5. Keep a dosa pan on the fire and heat up. Sprinkle or spread oil on the top.
6. Put a spoon of Methi dosa dough on the tava and cover for a minute.

7. Now put a spoon of oil on the dosa and turn it other side and cook for 20 to 30 seconds. Cook on medium flame.

8. Dosa is ready to Serve    Repeat the same to prepare rest of the dosas.
9. Serve Methi Set Dosas with Coconut Chutney  or any Kootu and Jaggery. 
10 Jaggery is a good combination for Methi Set dosas and put a spoon of fresh home made ghee while serving.

Methi Set Dosa with Seeme Badane Kootu and Jaggery.

Note :  Do not add too much  or too less  water to grind. If the dough is thick add water just before you prepare dosas. It should be a normal dosa dough consistency of it can be like idly dough too. (Not thicker than idly dough). I used my mixer to grind the ingredients. Divide the ingredients in to two portions and then grind. You can grind it nicely and dough turns smooth.Using  more or less oil is optional. You must eat these dosas when they are hot. It taste fantastic. You can keep the remaining dough in the fridge.Remember the dough has to ferment well to get the right kind of dosa or it may turn saggy.  

 Capsicum Dosa

Ingredients : 
Ground and ferment dough : 2 Cups
Capsicum : 1
Coriander Leaves : 3 Table spoons
Curry Leaves : 10 to 12
Onions : 2
Coconut : 1 Table Spoon
 Method :    Please follow the pictures :

Cut  Onions, Capsicum , Coriander leaves and  Curry leaves.

Cut Capsicum on the Dosa

Cut Onions and other ingredients

Methi Veggie Dosa is Ready to Serve

 Methi  Dosa with Chutney Powder :

1. Sprinkle Any Chutney Powder ( Ground Nut or Urid -Channa Chutney powder any one of them ) after dosa is completely done and then press it with  a spoon or the dosa remover. Turn and cook for 2 seconds to get the good taste. Do not add any oil.

Sprinkle Chutney Powder on the Dosa.

Urid - Channa Chutney Powder.

Methi - Chutney pudi Dosa is ready.

Ready to Serve Chutney Pudi Methi Dosa

Methi Cheese Dosa

Ingredients
Above said ingredients + Cheese
Method :
Follow the pictures:

Cheese and cut Capsicum and Onions and grated coconut.

Spread  Capsicum and onion mixture on the top

Grate Cheese on the top.

Cover with lid and Cook. It helps to melt cheese easily.

 Guli Appa : Just put a small spoon of the dough in hot Guli appa mould, Sprinkle oil on the top and cook for 1 to 2 minutes. Then turn the other side and cook for 20 seconds. Serve Hot Methi Guli Appa with your choice of chutney or curry. Add fresh ghee on the top just before serve.

Guli Appa 

Note :  You can use your choice of vegetables for the toppings of Dosa. Edible leaves also taste good and Carrots can be added along with capsicum. It taste differ and adds little sweetness to the dosa. Adding more ghee or butter taste best.

Brinjal - Capsicum - Tomato Curry

Brinjal - Capsicum - Tomato Curry is a thick gravy dish and it can be prepared within 10 minutes since all these vegetables can be cooked quickly. This curry can be eaten with chapatis, dosas, idli roti, poori or even plain rice.
Any type of brinjal can be used to cook this curry but the long brinjal taste good and gives a good colour too.

Let us see some benefits of having Tomatoes in our diet.
Tomatoes are one of the low calorie vegetables. They are an excellent sources of antioxidants, dietary fiber, minerals and Vitamins. the antioxidants present in tomatoes are scientifically found to be protective of cancers,  Tomatoes contain very good level of Vitamin A ( helps to have good vision and healthy bones),  Vitamin C  (antioxidant), potassium and iron. Potassium and iron are essential for maintaining normal blood health. Vitamin K  present in tomatoes controls bleeding and blood clotting. Tomatoes help in blood circulation. Tomatoes help to decrease the level of cholesterol in the blood. They help to reduce the deposition of fats in the blood vessel. Eating tomatoes  help us to keep our digestive system healthy and prevents the constipation and diarrhoea. It also helps to prevent jaundice and effectively removes toxins from the body. .

Here is a recipe of quick dish " Brinjal- Capsicum -Tomato curry " which is easy to prepare and I am sure all age group will surely love to have the curry.

Ingredients :

Brinjal :  5 to 6 (long shaped brinjals and it is also called Mysore brinjals)

Tomatoes : 4 to 5 (Medium sized)
Capsicum : 1
Rasam Powder : 2 Tea spoons
Garam Masala : 1/2 Tea spoon
Green Chilly : 1
Jeera : 1/4 Tea spoon
Mustard Seeds : 1/2 Tea spoon
Methi Seeds : 1/4 Tea spoon
Turmeric powder : a pinch
Oil : 1 Table spoon
Salt : required
Jaggery : 1 Tea spoon
Curry Leaves : 6 to 8
Coriander Leaves : 2 Table spoons
Ingh : a pinch

Method : 

1. Wash and cut brinjal, capsicum  and tomatoes  into small,  slit green chilly and grate ginger. Keep it aside.
2. Put cut brinjal in a bowl of water to avoid brinjal turning black and also it helps the bitter taste go away from brinjal.

3. Now Keep a pan on the fire and put oil. Heat the pan and put mustard seeds and methi seeds. Let the mustard splutter.
4. Add slit green chilly and jeera to the oil. Add ingh and curry leaves. Mix it well and fry for 5 seconds.

5.Squeeze out the water from the brinjal and put it to the seasoning mix and fry nicely for 1 minute.
6. Add cut tomatoes and capsicum and mix nicely and add turmeric powder.

7. Add  1/2 cup of water and let it cook for 3 to 4 minutes. Stir in between.

 8. Add Rasam Powder, Garam Masala powder, jaggery and Salt. Stir slowly till it get thickening. The curry is done.

9. Shift Brinjal - Capsicum - Tomato curry to a serving dish and add coriander leaves on the top and serve.

Note:

No need to add more oil. Do not add more water. Do it on a  medium flame. You can add Kasoori Methi if you wish instead of Mdthi seeds. Adding salt is optional. You can also add cut onions and garlic while frying brinjal (I have not added). (optional). You can also add a spoon of besan on the top of the curry and fry on low flame. It adds to the thickness of the curry and taste differ.
Time : 15 minutes
Serves : 3