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.
Ingredients:
500 gms raw rice
2 tbsps Methi/ Fenugreek seeds
100 gms patla poha/ thin variety of beaten rice
Salt
Oil or ghee to roast the dosa
Method:
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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