If you are tired of eating the same plain dosa every day and want to try something healthier, tastier, and full of flavour, this recipe is perfect for you. Methi Dosa, made with fenugreek seeds and fresh fenugreek leaves, is not only a refreshing twist to a traditional dosa but also a nutritious breakfast or light dinner option.
This wholesome recipe is especially beneficial during the winter season, as methi helps keep the body warm, supports digestion, and aids in maintaining a healthy weight. Whether you want a fulfilling morning meal or a light yet satisfying evening dish, Methi Dosa fits effortlessly into your daily routine.

Let’s explore how to make this healthy and flavour-packed dosa at home.

Ingredients Required for Methi Dosa

• Rice – 2 cups
• Urad dal – ½ cup
• Fenugreek seeds – 1 tablespoon
• Poha – ½ cup
• Salt – as per taste
• Fresh methi (fenugreek) leaves – 1 cup, finely chopped
• Green chillies – 1 to 2, finely chopped
• Curry leaves – 6 to 7
• Cumin seeds – ½ teaspoon

Step-by-Step Method to Make Methi Dosa

1. Soak the ingredients properly
Start by washing the rice and urad dal thoroughly. Soak them separately for 4 to 5 hours. Add fenugreek seeds to the bowl of rice while soaking. This improves both crispiness and fermentation of the dosa.

2. Prepare the batter
After soaking, grind the rice, urad dal, and poha together by adding a little water at a time. Make sure the batter is neither too thick nor too thin.
Transfer it to a large bowl, add salt, mix gently, and let it ferment for 8 to 10 hours. A well-fermented batter looks light, airy, and slightly risen.

3. Prepare the methi mixture
Wash the fresh methi leaves thoroughly and chop them finely.
If you prefer a light tempering, heat a teaspoon of oil, add cumin seeds, green chillies, and curry leaves. Sauté them for a few seconds, then add the methi leaves and cook for 1–2 minutes. This enhances the aroma and flavour.

4. Combine the mixture with the batter
Once the batter is fermented, add the methi mixture and mix well so that the flavours blend evenly.

5. Cook the dosa
Heat a dosa tawa and lightly grease it with oil. Pour a ladle of batter and spread it in a thin circular motion.
Cook on medium flame until the edges turn golden and crisp. You may drizzle a little oil around the edges if needed.
There is no need to flip the dosa; it cooks perfectly from one side and gets a beautiful golden colour.

Serving Suggestions

Methi Dosa pairs wonderfully with:

• Coconut chutney
• Tomato chutney
• Peanut chutney
• Sambar

The subtle bitterness of methi combined with the crispiness of dosa creates a flavour that is comforting, wholesome, and incredibly satisfying.