Methi dosa or methi pole or methyeche pole is another dish that I learnt from my mother in law. We made this recipe for breakfast and had it along with garlic chutney. You can have it with pudina chutney too. My daughter had it as it is without any chutney. The recipe is very simple to make just like other dosa recipes. But this is a very healthy recipe. Dosa is also known as pole in Konkani. In English we can call them Fengureek Pancakes.
We all know the health benefits of methi seeds. Methi seeds are also known as fenugreek seeds and improves digestion and helps keeps cholesterol levels normal. It also lowers inflammation in the body. This recipe is very good for lactating mothers as methi is known to increase production of breastmilk. You can serve this recipe to diabetic too as I have used brown rice instead of normal white rice. It is rich in fiber and hence it keeps blood sugar levels under control. Brown rice is good for heart and helps in weight management. Since it is rich in fiber, it helps in reducing high cholesterol.
Though I had South Indian Methi Dosa, our Goan style of making Methi dosa is different. We have used brown rice in this recipe along with methi. Poha is added for fermentation. To make it a bit sweeter, we added jaggery and turmeric is added for imparting the yellow colour. While making these dosas, heat the pan and spread them thick. You can also try this Shepuche Pole. They don’t taste good if made thin and crispy like plain dosa. So find the recipe of Methi Dosa below.
Methi Dosa / Methyeche Pole / Fenugreek Pancakes
- 1 and 1/2 cups brown rice
- 1/2 cup poha/fov/beaten rice
- 1 tablespoon methi seeds / fenugreek seeds
- 1/2 teaspoon turmeric powder
- 1/2 cup grated jaggery
- 2 tablespoon desi ghee
- To taste Salt
- Soak rice, poha and methi seeds overnight.
- Drain water next day and grind it by adding jaggery and keep it aside. Leave it for 5 hours and let it get fermented.
- Add turmeric powder and mix well.
- Heat a tava/griddle and grease it with 1 tablespoon ghee.
- Spread a ladle full of batter on the tava. Do not make the dosa thin and crispy. It should be thick like uttapam.
- After 1 side is cooked (around 5 minutes), flip to other side and continue frying for 2 minutes. Serve hot.