Methi
or fenugreek it is known as has got various medicinal values. It is a part of Indian dishes and used widely in varieties of
cuisines.
The methi seeds eaten in empty stomach
early in the morning helps in reducing the cholesterol and good for those who
are suffering from diabetis.
Recently I made methi sprouts vathal
kuzhabu, subzi and the soup has already been posted long ago. Though normally
we put little bit methi seeds while soaking the rice for Idli or dosa, usage
of methi in large quantity for dosa, I
am using it for the first time and liked it very much.
I was bit scared it will be bit bitter, but
not as I was expected. Here I used the
methi sprouts.
Since it has got many medicinal values,
better we include the same in our menu.
Anything in excess is also not good hence use it moderately.
Let us look at the recipe now
Ingredients:
¼ cup
|
Methi seeds
|
2 cups
|
Dosa batter
|
As required
|
salt
|
Method:
1 1. Wash
and Soak the methi seeds overnight. remove water from and keep for sprouting or you can also use soaked methi seeds overnight.
2. Next day, wash again and grind to a smooth paste and mix it along with the dosa batter.
3. Check salt and add if required.
4. Heat a dosa pan, smear with little oil. Pour one ladleful of batter and make the dosa.
5. Drizzle some oil, flip to cook the other side too.
6. Your methi dosa is ready to serve.
2. Next day, wash again and grind to a smooth paste and mix it along with the dosa batter.
3. Check salt and add if required.
4. Heat a dosa pan, smear with little oil. Pour one ladleful of batter and make the dosa.
5. Drizzle some oil, flip to cook the other side too.
6. Your methi dosa is ready to serve.
How to serve:
Serve hot with milagai podi, sambhar,
chutney etc. You can also make potato
masala to serve along with it.
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