Scorching hot hot weather of UAE with temperature rising more than 40 degrees can insist any cook like me to prepare this awesomely soft fenugreek dosa. First things first: Fenugreek seeds have sort of body cooling properties which is why this dosa gets top position in the summer breakfast menu.
Also the most mandatory requirement of 12 good hours of dosa batter fermentation is easily accomplished with room temparature being the modest warm even at the night. I got to eat this fenugreek dosa too often in my summer life of UAE and I love it so much. The tiny golden fenugreek seeds have lot of benefits to offer but the bitter taste makes everyone to dislike it. So I always look forward the ways to incorporate these seeds in most of the curries but this time it is in breakfast, one of my staple morning food dosa.
NOTE: Never attempt this recipe in seasons when temperature is too low to ferment the batter. When fenugreek dosa batter doesn’t ferment for 12 hours in warm temperature, this (dosa) pan cake turns hard and tastes bitter for sure.
Fenugreek dosa or menthe dose has only two ingredients. Rice and fenugreek seeds which are soaked separately in enough water for more than 3 hours. It is straightforward thought, unless they get really soft and pulpy you cannot mince them to fine paste. It is required to grind the fenugreek seeds first to very fine paste then the soaked rice is included both of which together form slightly thick batter after grinding with some water. A night after the batter preparation it would have turned porous and thick with nice fermentation.
A wonderful pancake would be ready when you pour the batter and spread like dosa on griddle and cook to golden perfection. Dip it in coconut chutney or tomato chutney and gulp to feel it’s wonderfulness to the core.