Say hello to methi dosa, the crispy, golden South Indian crepe it's packed with the earthy goodness of fenugreek (aka methi) seeds and leaves, making it as wholesome as it is delicious. Light, crispy, and slightly tangy, methi dosa is the perfect all-day snack, whether you're diving into breakfast, lunch, or dinner. Pair it with some coconut chutney or a spicy sambar, and you've got yourself a plate of pure happiness. The methi dosa recipe is straightforward yet genius, combining classic dosa vibes with a nutrient-rich. Start by soaking rice, urad dal, and a handful of methi seeds. These little seeds don't just pack flavor—they also make the dosa beautifully soft and easy to ferment. After soaking, blend everything into a smooth batter, let it ferment overnight for that iconic tang, and you're ready to cook. For extra methi magic, toss in some fresh methi leaves into the batter—it's giving earthy, aromatic perfection. Cooking methi dosa is as satisfying as eating it. Pour the batter onto a hot, greased pan, spread it thin, and watch it crisp up to golden-brown perfection. drizzle a little ghee on top for a flavor boost that'll have you hooked. Methi dosa isn't just food—it's comfort, flavor, and health rolled into one crispy delight. Whether you're a dosa fan or just exploring new flavors, this dish is a must-try.

• 3 tbsp methi seeds
• 3 cup rice
• 2 tsp salt

• Methi Dosa is like the chill, flavorful cousin of your regular dosa, with a subtle, earthy twist that comes from fenugreek.
• This methi dosa recipe is a minimalist marvel—just a handful of ingredients and a little patience, and you're rewarded with golden, crispy perfection.
• Start by rinsing 3 cups of idli rice in water a couple of times until it's clean and clear.
• Soak the rice in enough water for 4-5 hours, giving it a good soak to soften up.
• In a separate bowl, soak 3 tablespoons of methi seeds (fenugreek) in water for the same amount of time—they're the flavor stars of this dish, adding that unique aromatic note and helping your batter ferment like a pro.
• Once the soaking is done, drain the water and toss the rice and methi seeds into a blender.
• Add just enough water to get things moving and grind everything into a smooth, velvety batter.
• The consistency should be thick but pourable, like pancake batter.
• Transfer the batter into a large bowl, sprinkle in 2 teaspoons of salt, and give it a good mix.
• Cover the bowl and let the batter ferment overnight or for 8-10 hours in a warm spot.
• When it's ready, the batter will have risen slightly, and you'll know it's packed with tangy, fermented goodness.
• When it's time to make the dosa, heat a non-stick or cast-iron tawa over medium heat and grease it lightly with oil.
• Pour a ladleful of batter onto the center of the hot tawa, then use the back of the ladle to spread it in a circular motion into a thin, even layer.
• Drizzle a few drops of oil around the edges and cook until the bottom turns beautifully golden and crispy.
• No need to flip unless you want both sides crisped up!
• Slide the dosa onto a plate and serve it hot with coconut chutney, tomato chutney, or a steaming bowl of sambar.
• This recipe of methi dosa is perfect for breakfast, brunch, or even a light dinner.
• It's a wholesome, flavorful dish that's as easy to love as it is to make, proving yet again that simple can be oh-so-satisfying!