Methi or fenugreek seeds have good nutritional values and are excellent for diabetics, good digestion and for lactating mothers.

Ingredients

2 cups Dosa rice or basmati rice

2 tbsp. Fenugreek seeds methi seeds

1 cup coconut

½ cup jaggery, or to taste (optional)

Salt, as per taste

Ghee / oil, to make dosas

Making Batter

Wash and soak rice and methi seeds separately, for minimum 5 to 6 hours.

First grind the methi seeds along with water till smooth and fluffy.  Remove to a large vessel. 

Grind the rice in 2 batches.  Add half the rice to the ginder alongwith half  the coconut and grind to a smooth paste. Add to the vessel with the methi batter.

When grinding is complete, mix the batter well and leave to ferment overninght or for atleast 8 to 10 hours.  No fermenting agent has been added, so the batter will take longer to ferment.  Fenugreek by itself acts as a fermenting agent.

Making Dosas

After batter has fermented, mix well and add water if required to adjust the consistency.

Heat a dosa pan, preferably.  If not any frying pan may be used.  When hot, sprinkle some water.  Water will sizzle if pan is hot and at the same time helps in reducing the temperature of the pan.  This is necessary, otherwise the batter will not spread smoothly and evenly but is likely to separate from the pan when spreading.

Using a rounded ladle, pour some batter as required for thin or thick dosas and using the back of the ladle, spread in circular direction to make them as thin as possible.  If thick dosa is required, pour the batter and tilt the pan to spread the batter or spread it very lightly.

When the dosa is fully set and cooked, drizzle ghee in the centre and the sides of the dosa.  Remove and serve immediately for crisp dosas (or else it will loose its crispiness).  Thick dosas may be served hot or at room temperature.

To make sweet dosas, add the jaggery powder to the fermented batter and mix well.  Fry as above.

I have divided the batter into 2 batches and added jaggery to one half of the batter.

Serve with coconut chutney, idli podi, butter or ghee.