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Exceptionally Great Indian Fenugreek(Methi) Dosas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)62.271
Energy (kCal)2323.674
Carbohydrates (g)475.0023
Total fats (g)23.4521
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Using water a little at a time, grind the soaked fenugreek seeds in your grinder until they are fluffy and smooth. | 2. Then grind the rice to a smooth paste making it a little watery. | 3. Mix both the rice paste and the fenugreek paste. | 4. Mix in salt nicely. | 5. Keep it outside on the kitchen countertop for at least 8 hours to ferment. | 6. Heat a tava (non-stick griddle) on medium flame until its hot. | 7. Smear it with 1/2 tsp oil. | 8. Add water, if necessary, to make the consistency lighter. | 9. Spread a ladleful of the batter on the tava in a circle. | 10. Pour 1/2 tsp oil over the dosa. | 11. Wait for a minute, then turn the dosa over and cook the other side until it is crispy and brownish. | 12. Serve hot with sambar and tomato chutney or onion chutney or corriander chutney{my personal favourite is the onion chutney}. | 13. For a variation, finely cut onions, green chillies and coriander leaves can be added as a topping for the dosa. | 14. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice 3 cups boiled washed 2036.85 423.1875 41.847 17.76
    fenugreek seed 1/2 cup washed 286.824 51.8148 20.424 5.6921
    salt - - - -
    sesame seed oil 1/2 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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