METHIYE PALYA POLO / METHI LEAVES DOSA / FENUGREEK LEAVES DOSA

Fenugreek leaves also known as Methi leaves are called Methiye palle in Konkani. Methiye Palya Polo is a Kochi GSB Konkani style well roasted thin Methi Leaves Dosa / Fenugreek Leaves Dosa. A very tasty and delicious Methi Leaves Dosa can be served as a breakfast or evening snack with hot tea or coffee

The following ingredients are needed to prepare Mathiye Palya Polo / Methi Leaves Dosa /Fenugreek Leaves Dosa.

Ingredients:-

Methi leaves.       -1bunch.
Raw Rice.            -1cup
Coconut grating.  -2cup
Dry Red chillies.  - 6
Turmeric powder. -1/4 tsp
Tamarind.             - a small piece.

Hing powder.        -1tsp

Salt.                       - to taste

Oil.                        -for making dosa

Instructions:-

1. Take a bunch of Methi leaves / Fenugreek Leaves.Seperate the Methi leaves / Fenugreek leaves from its stems. Wash and clean the Methi leaves in water 2 /3 times. Drain water completely and chop the leaves roughly and keep aside.

bunch of Fenugreek leaves / Methi  leaves.

2. Wash and soak Raw Rice in water for 2 hours.Then drain the soaked water and keep aside the soaked Raw Rice.

3. Grind the soaked Raw Rice along with freshly grated Coconut, dry Red Chillies, Turmeric powder and Tamarind to a smooth and little thick  batter adding little water.

4. Transfer the ground batter to a vessel and add required Salt and Hing powder and mix well.

5. No need to ferment the batter.

6. Add the roughly chopped  Methi leaves / Fenugreek leaves into the batter and mix well.

7. The consistency of the batter is little thicker than the normal dosa batter.

Method:-

1. Heat a dosa tawa on medium heat and grease little oil on the tawa.

2. Mix the batter and take a laddle full of batter and spread it on the dosa tawa evenly to make thin dosa.

3. Cover and cook on low flame for 3 minutes or till the base of the dosa is roasted well.

4. Remove the lid and pour little oil on the sides of the dosa. Flip the dosa with a flat spatula to cook and roast the other side.

5. Fold the well roasted thin Methi Leaves Dosa and transfer to a serving plate.

6. Make thin Methi leaves dosas with the remaing batter. Left over batter can be stored in the refrigerator for further use.

7. You can make thick Methi leaves dosa also.But it will take little more time to roast the thick dosa.Thin Methi leaves dosa is tastier than the thick one.

8.A very tasty, delicious and well roasted thin Methi Leaves Dosa / Methiye Palya Polo / Fenugreek Leaves Dosa is ready to serve as a breakfast or evening snack with a cup of hot tea or coffee.

Try the recipe and enjoy the leafy dosa dish.