Menthya/Methi Dosae

Menthya/MethiDosae
Ingredients:

3 cups rice (no specialty rice needed)

1/2 cup methi seeds (optional)

1 tsp salt

Method: Lightly rinse the rice and methi seeds in cold water. Add more water and let the contents soak in water for a few hours. Grind soaked contents into a smooth dough and store in a container. Grounded dough should not be too runny or too viscous. Add salt, mix well and store in a warm place over night. Preparation: Next day, the dough should have risen slightly. Pre-heat a thick tava (or a good non stick pan) on medium heat. Sprinkle little water on the heated tava and if it sizzles, the tava is ready to make dosaes. Mix the dough well with a medium sized spatula. Take a spatula full of dough and pour it on the heated surface of the tava. Using circular, concentric motions spread the dough towards the edge of the tava. Drop a teaspoon full of oil on the surface of the dasae, cover and let it cook for 5 to 6 minutes. Remove cover, and using a flat spatula (mogacho kai, tudupu) slowly, carefully loosen the dosae from the the tava. Then fold over in the middle, remove dosae from the tava on to a plate.
Cooking Tips: In winter months, wrap a thick towel over the dosae dough container, to retain the warmth. These are sticky dosaes and therefore do not flip or turn over. Makes doses smaller in diameter and thick for ease removing from the tava.
Serving Tips: Dosaes can be served with a dollop of ghee and pickles.