MEHI SPROUTS DOSA

Methi  or fenugreek it is known as has got various medicinal values.  It is a part of Indian  dishes and used widely in varieties of cuisines.

The methi seeds eaten in empty stomach early in the morning helps in reducing the cholesterol and good for those who are suffering from diabetis.

Recently I made methi sprouts vathal kuzhabu, subzi and the soup has already been posted long ago. Though normally we put little bit methi seeds while soaking the rice for Idli or dosa, usage of  methi in large quantity for dosa, I am using it for the first time and liked it very much.

I was bit scared it will be bit bitter, but not as I was expected.  Here I used the methi sprouts.

Since it has got many medicinal values, better we include the same in our menu.  Anything in excess is also not good hence use it moderately.

Let us look at the recipe now

Ingredients:

¼ cup	Methi seeds
2 cups	Dosa batter
As required	salt

Method:

1       1.     Wash  and Soak the methi seeds overnight.  remove water from and keep for sprouting or you can also use soaked methi seeds overnight.
2.       Next day, wash again and grind to a smooth paste and  mix it along with the dosa batter.
3.       Check salt and add if required.
4.       Heat a dosa pan, smear with little oil.  Pour one ladleful of batter and make the dosa.
5.       Drizzle some oil, flip to cook the other side too.
6.       Your methi dosa is ready to serve.
 

How to serve:

Serve hot with milagai podi, sambhar, chutney etc.   You can also make potato masala to serve along with it.

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