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Saturday, October 2, 2010

Menthe Soppu Dose

2 cups White Rice
2.5 - 3 cups finely chopped Fenugreek leaves / Menthe soppu
1/2 Cup grated Coconut
Large grape sized Tamarind
Large grape sized Jaggary
3 - 4 Red Chillies
1 tsp Coriander seeds
1/4 tsp Cumin seeds
Big pinch of Asafetida powder
3 - 4 Curry leaves
Salt to taste

Soak white rice in water for about 6-7 hrs. Wash the soaked rice 2-3 times and keep it aside.
Grind soaked rice along with red chillies, grated coconut, salt, cumin seeds, coriander seeds, curry leaves, jaggary, asafetida powder and tamarind to smooth paste by adding sufficient amount of water.

Wash the fenugreek leaves and chop them into small pieces as shown in the picture below.

Put the chopped fenugreek leaves to the vessel containing dosa batter and mix them well. Add water, salt if required. The consistency of the batter should be like that of milkshake.

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon as shown in the picture below. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame.

Cook other side of the dosa as well for about 2 mins.

Serve hot with any Chutney or Sambar. The ingredients mentioned above will serve 12-14 Dosas.

Menthe Kodilu

1.5 cup grated Coconut
3 - 4 Red Chillies
1 tsp Coriander seeds
1/2 tsp Black Gram seeds
1/8 tsp Cumin seeds
1/4 tsp Fenugreek seeds
Pinch of Asafetida powder
5 - 6 Curry leaves
Grape sized Tamarind
Lemon sized Jaggary
1 tsp Mustard seeds
1 - 2 broken Red Chilly
2 tsp Oil

Put red chillies, cumin seeds, coriander seeds, blackgram seeds, fenugreek seeds, 1 tsp oil in a pan and fry them in medium flame. Once it starts giving nice aroma, add asafetida powder and fry them for about 5-10 seconds. Add 3-4 curry leaves and fry them for about 1 min in medium flame.

Add grated coconut, fried sambar masala, tamarind in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Transfer this to a vessel. Add jaggary, salt, required amount of water and bring it to boil. Keep the sambar in low flame for about 2 mins. 

Put mustard seeds, red chilly pieces, 1 tsp oil in a pan and heat. Once it starts spluttering, add 2-3 curry leaves and add it to sambar. It goes well with Uddina Dosa / Set Dosa / Majjige Paddu
Even though the quantity of Menthe(Fenugreek) seeds used here is less, it is still called Menthe Kodilu in Havyaka community!