Karnataka special Menthe Dose (Fenugreek dosa) served with coconut chutney and gunpowder.. Dosa made using raw rice, fenugreek seeds and Patla poha.
Do check out the video, I have shared the old traditional method that was used to grease the Tava. My grandmother used it and my mother still uses this method, so the tradition continues. It's a PUMPKIN STEM, after using it for many years it will turn dark brown and more strong. So, next time when you go the vegetable market, ask the vendor to keep the stem for you.😊🤗 Dip the dosa turner in water, an other trick to flip the dosa effortlessly
Ingredients:
· Dosa rice - 2 cup
· Fenugreek seeds – 2 tsp
· Patla poha- 1/2 cup
· Salt to taste
· Oil/Ghee
Method:
• Wash and soak rice and fenugreek seeds for 6 -7 hours.
• Late evening grind the above ingredients along with washed poha. Grind the mixture till it is fine. Let this mixture ferment overnight.
• Morning add salt to the fermented batter, give a good mix.
• Heat a pan of your choice.
• Pour one ladleful of this batter onto the pan and spread evenly. Drizzle oil or ghee and cover it with a lid.
• Remove the lid and turn the dosa, and remove it from the tava once it is done.
• And serve this dosa with chutney or Bella (Liquid jaggery along with ghee).
Here I have served with coconut coriander chutney and gunpowder.
Check out the below link for Gunpowder and Coriander coconut chutney:
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