Start your day the healthy and delicious way with Methi Adai Dosa, a South Indian breakfast staple packed with flavor and nutrition. This savory crepe, made with a simple batter of fenugreek leaves (methi), rice, and lentils, offers a delightful twist on traditional dosas. The subtle bitterness of the fenugreek beautifully complements the delicate flavors of the rice and lentils, creating a truly satisfying culinary experience. It's surprisingly easy to make, perfect for busy week mornings, and a fantastic way to sneak in extra greens into your diet.
Forget complicated breakfast recipes; this one's a breeze! The unique texture, somewhere between a pancake and a crepe, makes Methi Adai Dosa a versatile dish, enjoyed plain or with your favorite chutneys and sambar. Ready to learn how to create this healthy and flavorful breakfast sensation? Let's dive into the step-by-step instructions and whip up a batch of these delightful dosas.
Tools Needed
- Blender or Grinder
- Mixing Bowl
- Tawa (Flat Griddle)
Ingredients
- Rice: 1 cup
- Chana Dal: 2 tbsp
- Urad Dal: 2 tbsp
- Dry Red Chilies: 4
- Onion: 1
- Coriander Leaves
- Methi Leaves (Fenugreek Leaves)
- Grated Coconut: 1/2 cup
- Ginger: a small piece
- Green Chilies: 2
- Roasted Gram or Chutney Dal: 1 tbsp
- Water
- Salt
- Hing (Asafoetida)
- Mustard Seeds
- Curry Leaves
- Oil or Ghee
Step-by-Step Instructions
Step 1. Prepare the Batter
- Wash and soak rice, chana dal, urad dal, and dry red chilies overnight.
- Drain the soaked mixture and grind it into a fine batter, similar to dosa batter.
- Transfer the batter to a bowl, add water to adjust consistency, salt, and hing. Mix well and let it rest for 1 hour.
- Finely chop onion, coriander leaves, and methi leaves.
- After 1 hour, add chopped methi leaves, onion, and grated coconut (optional) to the batter. Mix well.
- Adjust the batter consistency with water to resemble dosa batter.
Step 2. Make the Coconut Chutney
- Prepare coconut chutney by grinding grated coconut, ginger, green chilies, and roasted gram/chutney dal with water.
- Temper the chutney with oil, mustard seeds, hing, and curry leaves.
Step 3. Cook the Adai Dosa
- Heat a tawa and lightly grease it with ghee or oil.
- Pour a ladleful of batter onto the tawa and spread it thinly like a dosa.
- Cook until golden brown on both sides, adding a little ghee or oil as needed.
Step 4. Serve
- Serve hot with coconut chutney.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- For spicier adais, add more red chilies while soaking or add finely chopped green chilies to the batter.
- This batter doesn't require fermentation, unlike regular dosa batter; simply rest it for an hour after grinding.
Nutrition
- N/A
FAQs
1. Can I substitute the rice and lentils with other grains?
Yes, you can experiment! Other grains like ragi or oats can be partially substituted, but using a mix of rice and lentils is recommended for the best texture and flavor.
2. How do I store leftover Methi Adai batter?
Store the batter in an airtight container in the refrigerator for up to 3 days. Give it a good whisk before using it again.
3. What are some good accompaniments for Methi Adai Dosa?
Methi Adai Dosa tastes fantastic with coconut chutney, sambar, tomato chutney, or even a simple yogurt dip.
So there you have it – a simple, healthy, and incredibly flavorful Methi Adai Dosa recipe to brighten your mornings. This versatile dish is perfect for a quick and nutritious breakfast, lunch, or even a light dinner. Enjoy the satisfying taste and the goodness of this South Indian delight!