Fenugreek
Leaves Dosa / Methiyeche Palle Sanna Polo is a GSB Konkani style
coconut based instant and spicy dosa made with fresh fenugreek leaves
and can be served as a breakfast dish or tea time snack.Fenugreek leaves Dosa is known as Uluvayila Dosa in malayalam.
The following ingredients are needed to prepare Methiyeche Palle Sanna Polo/ Fenugreek Leaves Instant Dosa / Uluvayila Dosa.
Ingredients:-
Fenugreek Leaves. - a small bunch
Hing powder. -3/4 tsp
Salt. - to taste
Oil. - for roasting
For grinding Coconut masala batter:-
Raw Rice. -1 and 1/2 cup
Dry Red chillies. - 8
Grated Coconut. -1 cup
Turmeric powder. -1/4tsp
Tamarind. - a small marble size
Instructions:-
1). Take a small bunch of fresh fenugreek leaves.
2). Remove the stems and small twigs attached to the leaf and seperate the leafy parts. Wash the leaves in water. Drain water completely and keep aside on a plate.
3). Finely chop the cleaned fenugreek leaves and keep aside.
4). In a mixer grinder add the soaked rice, grated coconut, dry red chillies, turmeric powder and deseeded tamarind and grind to a smooth paste adding little water.Transfer the ground batter in a vessel.Add required salt into the batter and mix well.Add finely chopped fenugreek leaves into the batter.
5). Mix the batter with a ladle. No need to ferment the batter. Now the batter is ready to take instant fenugreek leaves dosa.
Method:-
1). Heat a dosa tawa on medium flame and apply little oil on the tawa.
2). Take a ladle of batter and pour the batter on hot dosa tawa and spread it evenly and
make a normal shape round thick or thin dosa using the back of the ladle. Cover and
cook the dosa on low flame until the base of the dosa is roasted well.
3). Open the lid and apply little oil on the sides of the dosa with a spoon or with a oil brush and flip the dosa using a flat spatula to cook the other side.
5). When both sides are roasted well flip the dosa back with flat spatula.
6). Transfer the well roasted fenugreek leaf dosa to a serving plate. Repeat the process and make leafy dosas with the remaining batter.
Methiyeche Palla Sanna Polo/ Fenugreek Leaves Instant Dosa / Uluvayila Dosa is ready to serve hot.
The following ingredients are needed to prepare Methiyeche Palle Sanna Polo/ Fenugreek Leaves Instant Dosa / Uluvayila Dosa.
Ingredients:-
Fenugreek Leaves. - a small bunch
Hing powder. -3/4 tsp
Salt. - to taste
Oil. - for roasting
For grinding Coconut masala batter:-
Raw Rice. -1 and 1/2 cup
Dry Red chillies. - 8
Grated Coconut. -1 cup
Turmeric powder. -1/4tsp
Tamarind. - a small marble size
Instructions:-
1). Take a small bunch of fresh fenugreek leaves.
2). Remove the stems and small twigs attached to the leaf and seperate the leafy parts. Wash the leaves in water. Drain water completely and keep aside on a plate.
3). Finely chop the cleaned fenugreek leaves and keep aside.
4). In a mixer grinder add the soaked rice, grated coconut, dry red chillies, turmeric powder and deseeded tamarind and grind to a smooth paste adding little water.Transfer the ground batter in a vessel.Add required salt into the batter and mix well.Add finely chopped fenugreek leaves into the batter.
5). Mix the batter with a ladle. No need to ferment the batter. Now the batter is ready to take instant fenugreek leaves dosa.
1). Heat a dosa tawa on medium flame and apply little oil on the tawa.
3). Open the lid and apply little oil on the sides of the dosa with a spoon or with a oil brush and flip the dosa using a flat spatula to cook the other side.
5). When both sides are roasted well flip the dosa back with flat spatula.
6). Transfer the well roasted fenugreek leaf dosa to a serving plate. Repeat the process and make leafy dosas with the remaining batter.
Methiyeche Palla Sanna Polo/ Fenugreek Leaves Instant Dosa / Uluvayila Dosa is ready to serve hot.
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