This South Indian dosa is made with rice, urad dal, and fenugreek seeds. It is tasty and good for you. This dish is great for when you want to eat a healthy, gluten-free crepe during the Ekadasi fast or any other day. The fenugreek seeds give these dosas a unique taste and smell.
Ingredients: 1 cup rice. 1/4 cup urad dal black gram. 1/4 cup fenugreek seeds. Salt to taste. Water for soaking. Oil for cooking.
Instructions: Wash and rinse the rice, urad dal, and fenugreek seeds separately. Soak them in enough water for at least 4-6 hours or overnight. After soaking, drain the water and grind the soaked ingredients into a smooth batter using a blender or wet grinder. Add water as needed to achieve the desired batter consistency. Add salt to the batter and mix well. Allow the batter to ferment for 6-8 hours or until it doubles in volume. Fermentation time may vary depending on the climate. Once the batter has fermented, heat a non-stick dosa tava griddle or skillet over medium heat. Grease it lightly with oil. Pour a ladleful of the dosa batter onto the center of the tava and quickly spread it in a circular motion to form a thin dosa. Drizzle a little oil around the edges. Cook the dosa on medium heat until the edges start to turn golden brown and crisp, and the center is cooked through. It should take 2-3 minutes per dosa. Flip the dosa using a spatula and cook for an additional 1-2 minutes until the other side is golden and crisp as well. Remove the Fenugreek Ekadasi Dosa from the tava and serve hot with your favorite chutney or sambar. Repeat the process with the remaining batter to make more dosas as needed.
Prep Time: 10 minutes
Cook Time: 20 minutes
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