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Methi Dosa

VIEWS 3446

Energy (kcal) - 123

Protein (g) - 3.8

Carbohydrate (g) - 19.5

Fat (g) - 3

Khyati's Health-O-Meter Says:

The fermented dosas help mitigate anti-nutrients as well as increase the bio-availability of the vitamins, minerals and macro-nutrients. This traditional dish is rich in carbohydrates, low in sugars and saturated fats, gluten-free and a good source of protein. Also, Methi dosa can be the perfect breakfast for diabetics as it is high in soluble fibre, reduces blood sugar levels by slowing down the digestion and absorption of carbohydrates.

  • Normal rice (raw) - 1 tbsp 
  • Urad dal (raw) - 1 tbsp 
  • Fenugreek seeds (methi) - 2 tsp
  • Asafoetida (hing) - a pinch
  • Salt - as per taste
  • Oil - ½ tsp
Step 1 Wash rice and urad dal properly, add fenugreek seed (methi) into it and soak them together for 7 - 8 hours or overnight.  Step 2 Drain water and grind the mixture to a very fine paste.  Step 3 Pour the paste into a large bowl, add salt and hing and mix the batter properly. Step 4 Cover and keep it at room temperature, allow it to ferment for 12 hours or overnight.  Step 5 Next morning, the batter will become very creamy and rise from its level; which indicates proper fermentation.  Step 6 Heat a non-stick tava, grease it with ½ tsp oil. Pour the batter and spread it evenly in a circular shape.  Step 7 Add remaining ¼ tsp oil to it and allow it to cook on medium-high heat until the base turns gulden  Step 8 Flip it when the edges begin to rise from the pan.  Step 9 Serve hot with mint coriander chutney.


10 FEB 2018
VIEWS 3446


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