Twist on the classic dosa using methi!
Festival season is here and with that comes puja’s, parties, lunches, family visits and more. This year Diwali happens to be on a weekend, yippie for additional family time on such a festive day! We here at Masalamommas wanted to help lighten the load and share some vegetarian brunch ideas along with a recipe for Kasoori Methi Dosa, a twist on the classic dosa.
Dosas in our house are like paranthas, perfect dishes to stuff/mix with vegetables and goodness while still being appealing to little ones. This twist on the classic dosa recipe includes fragrant kasoori methi, smoky coriander powder and a pinch of gur/jaggery.
Methi/Fenugreek is widely used in South Asian kitchens because of its amazing health benefits. It removes toxins, aids in digestion, acidity, sore throats, reduces heart deceases and is rich in vitamins and minerals. It’s a great addition for pregnantand nursing women as well as its known to increase milk supply.
To make this easy update to the traditional dosa, take your favorite dosa recipe (I use this one ) for every 3 cups of Dosa batter mix in 2 tablespoon crushed kasoori methi, 1/2 teaspoon coriander powder and a pinch of gur (this helps offset any bitter aftertaste of the methi). Make your dosa as usual and serve with a minty yogurt chutney.
Here are 10 other ideas to help you create a delicious, vegetarian brunch spread this Diwali weekend!
Spicy Gobi Tikki
Mexican Indian Enchiladas
Moong lentil pancakes
Quick Chana Masala
Vada Pav
Strawberries & Cream Daliya
Fresh Lettuce Dosa Wraps
Besan ka Cheela
Mung Bean Bowl with Cumin Scented Crispy Onions
Aloo Tikkis
Kasoori Methi Dosa
Ingredients
- 3 cups of your favorite dosa batter
- 2 tablespoon crushed kasoori methi
- 1/2 teaspoon coriander powder
- pinch of gur
Method
Heat a large round non stick pan on medium-high setting. Grease with oil or cooking spray.
Pour a ladleful of mixture onto the mixture and spread with the back of ladle/spoon in a circular motion.
Spray/Drizzle oil around the edges of the dosa.
Dosa is ready to remove once the edges begin to rise (after 1-2 minutes) and the bottom is slightly browned. Repeat for remaining dosas.
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