Menthe dosa

Karnataka is known for it’s jasmine, sandalwood and the Menthe/ Fenugreek seeds dosa. Fragrant with the flavour of Fenugreek seeds,the Menthe dosa is usually accompanied by a chutney and jaggery syrup called Joni Bella with a copious amount of ghee. The amount of Fenugreek seeds varies depending on family preference. Adding more can ruin the taste of the dosa.


500 gms raw rice

2 tbsps Methi/ Fenugreek seeds

100 gms patla poha/ thin variety of beaten rice


Oil or ghee to roast the dosa


Wash and soak the raw rice and methi seeds together for five hours. Soak the poha separately. Grind the poha first to a smooth paste and then tip in the rice and methi seeds. Grind it to a smooth batter. Tip it into a vessel, add salt, mix well and allow to ferment for eight to ten hours. Mix and pour a ladleful of the batter on a hot tava/ skillet. Do not spread the dosa too much. This dosa is always slightly thick, porous and soft. Drizzle with oil or ghee. Cover and roast to a golden brown. Flip and roast on the other side as well. Remove and serve with chutney and jaggery syrup.

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