Fenugreek Leaf Dosa

Really, I can't get enough of dosas, otherwise known as Indian crepes or crispy savory pancakes and easily confused with the names of other Indian pancakes whose names that I have trouble keeping track of. Depending on the region and various cuisines of India, references to these delights vary, but essentially the common aspect of these fried flatbreads is that the batter typically consists of fermented legumes and often rice. A staple in South India, these are easy to prepare but, yes, a bit time consuming if you make just one at a time. A tip is to heat two pans with some oil so that you aren't standing in the kitchen for too long.

I also can't get enough of using fenugreek leaves, also known as methi, as a seasoning. Dried fenugreek leaves are easily available in any Indian or Asian grocer. Perfect with chutney or any other spicy sauce, these fenugreek leaf dosas can be enjoyed for breakfast, brunch, lunch, dinner or snacking anytime your tummy wants something that is good for you.

Fenugreek Leaf Pancake (Methi Dosa)

Recipe by Lisa Turner Cuisine: Indian Published on June 3, 2012 Fragrant Indian pancakes seasoned with coconut, spices and dried fenugreek leaves Print this recipe Ingredients: 1/2 cup basmati rice 1 cup split mung beans 1/2 cup dried unsweetened coconut 3 - 5 dried whole red chillies 1 tablespoon tamarind paste (remove any seeds) 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon cayenne a good few handfuls of dried fenugreek leaves (methi) sea salt to taste 1 1/2 cups of water sesame oil for frying Instructions: Thoroughly rinse the rice and split mung beans and soak overnight in enough water to cover. Drain and transfer to a food processor. Add the coconut, chilies, tamarind, spices, fenugreek leaves and salt. Process, gradually adding the water until you have a batter that is of pouring consistency. Cover the mixture with a clean dishcloth and let stand for a few hours. Heat a teaspoon or so of oil in a non-stick frying pan over medium heat. When hot, ladle about 1/2 cup of batter into the pan and use the back of the ladle to form the pancake into a circle roughly 7 inches in diameter. Drizzle a little oil over the pancake, and cook until small holes begin to form and the bottom is golden brown (about 3 to 5 minutes). Flip the pancake and cook for another few minutes. Repeat for the rest of the pancakes. Keep them warm on a plate in a 150° oven while you complete the process. Serve warm with a spicy chutney or sauce. Reheat leftovers in foil wrap in a 350° oven for 10 to 15 minutes. Makes about 10 – 12 pancakes

More Indian flatbreads from Lisa's Vegetarian Kitchen you are sure to enjoy:
Rice Flour Pancakes
Savoury Rice and Urad Dal Pancakes
Makki Di Roti (Griddle Cooked Corn Bread)
Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro

On the top of the reading stack: The Indian Grocery Store Demystified by Linda Bladholm

Audio Accompaniment: The Roots