MENTHYA DOSE/METHI DOSA/FENUGREEK CREPE

Dosa the ubiquitous snack, is presented as Menthya Dosa variant. This soft spongy Dosa leaves a lingering after-taste of roasted methi on your tongue. This dosa is often given as a snack for new mothers in this part of the world. This definitely is a healthy breakfast option.
Preparation time

• Soaking methi and rice - 5 minutes
• Grinding -- 10 minutes
• Cooking time - 30 minutes (for 12 dosas)

Ingredients

• Methi - 1/2 cup
• Dosa rice - 2 cups
• Beaten Rice (poha) - 2 table spoons
• salt to taste
• Oil for drizzling on the dosas

Quantity enough for 4 people (4 medium sized dosas each)
I prefer  peanut (ground nut) oil

Method

• Wash rice, poha and fenugreek (methi) and soak for 4- 6 hrs in about 6 cups of water.
• Grind all soaked ingredients to a smooth paste in a mixer /wet grinder.
• Add salt to taste and leave it overnight to ferment.
• Heat a griddle/tava on medium heat
• Smear the hot tava with oil/ghee
• Take a ladleful of batter and spread it evenly in circular motion on the grid
• dle (tava)
• Drizzle oil/ghee and roast to light golden hue.
• Flip the dosa and allow the batter to cook (see tips)
• Flip the dosa to the original position leave it on for a few seconds and remove

Your soft spongy dosa is ready to be savored. Serve the dosa hot with butter/ghee and coconut chutney
Tips
Check if the tava is hot enough by sprinkling water (water disappears!!! if tava is sufficiently hot. If water stays on to boil you need to wait for tava to heat up little more)
If tava is too hot and smoking, dosa batter will stick to the tava and burn
Flip is for a few seconds- other wise dosa will become hard and lose porosity
Always maintain uniform medium heat - too much heat will burn dosas, too low heat will turn them rubbery.
You can use brown rice/red rice to make the dosas more healthy
This batter will be little sticky and tricky with practice you can master the art.
Nutrition and Health benefits
Fenugreek seeds are rich source of minerals, vitamins, and phytonutrients. 100 g seeds provide 323 calories.
The seeds are a very good source of soluble dietary fiber. 100 g of seeds provide 24.6 g or over 65% of dietary fiber.
Non-starch polysaccharides (NSP) help lower blood LDL-cholesterol levels by inhibiting bile salts re-absorption in the colon, bind to toxins in the food and help to protect the colon mucus membrane from cancers, increase the bulk of the food and augment bowel movements.
Fenugreek seeds are recommended in the diabetic diet - Compounds in the fenugreek seeds has facilitator action on insulin secretion, fiber in the seeds helps lower rate of glucose absorption in the intestines thus controls blood sugar levels.
This is an excellent source of minerals like copper, potassium, calcium, iron, selenium, zinc, manganese, and magnesium.
Its seeds have been used in many traditional medicines as a laxative, digestive, and as a remedy for cough and bronchitis.If used regularly, fenugreeks may help control cholesterol, triglyceride as well as high blood sugar (glycemic) levels in diabetics. Fenugreek seeds given to the nursing mothers may increase breast milk production.