Methi Adai Dosa: Easy & Healthy South Indian Breakfast

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.
Wash and soak rice, chana dal, urad dal, and dry red chilies overnight. (12.4)Drain the soaked mixture and grind it into a fine batter, similar to dosa batter. (35.399)Transfer the batter to a bowl, add water to adjust consistency, salt, and hing. Mix well and let it rest for 1 hour. (57.12)Finely chop onion, coriander leaves, and methi leaves. (82)
Prepare the Batter
  • 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.
After 1 hour, add chopped methi leaves, onion, and grated coconut (optional) to the batter. Mix well. (175.8)Adjust the batter consistency with water to resemble dosa batter. (210.28)
Prepare the 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.
Prepare coconut chutney by grinding grated coconut, ginger, green chilies, and roasted gram/chutney dal with water. (115.28)Temper the chutney with oil, mustard seeds, hing, and curry leaves. (150.28)
Make the Coconut Chutney

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.
Heat a tawa and lightly grease it with ghee or oil. (231.12)Pour a ladleful of batter onto the tawa and spread it thinly like a dosa. (255.28)Cook until golden brown on both sides, adding a little ghee or oil as needed. (275.52)
Cook the Adai Dosa

Step 4. Serve

  • Serve hot with coconut chutney.
Serve hot with coconut chutney. (366.4)
Serve

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!