Methi Dosa

🔥 Prep

• Rinse 100 g fresh methi leaves, pat dry, and finely chop them.
• Slit 2 green chillies, remove seeds if desired, and finely chop.
• Measure 1 tsp cumin seeds, 0.5 tsp salt, and 40 ml oil into small bowls.

🔥 Cook

• 1. Heat a non‑stick tawa or skillet over medium heat until a few drops of water sizzle and evaporate.
• 2. Add 20 ml oil (half of the measured oil) and let it heat for 10 seconds.
• 3. Add 1 tsp cumin seeds and sauté for 15 seconds until fragrant.
• 4. Add the chopped green chillies and stir‑fry for 30 seconds on medium heat.
• 5. Add the chopped methi leaves and 0.5 tsp salt; cook for 1 minute until the leaves wilt, stirring occasionally.
• 6. Pour a ladleful (about 60 ml) of dosa batter onto the hot tawa and quickly spread it in a circular motion to form a thin crepe.
• 7. Drizzle the remaining 20 ml oil around the edges of the dosa and let it cook for 2 minutes on medium‑low heat until the underside turns golden brown and crisp.
• 8. Flip the dosa gently and cook the other side for 1 minute on medium‑low heat.
• 9. Remove the dosa from the tawa, fold if desired, and repeat steps 6‑8 for the remaining batter.

🔥 Serve

• Serve the methi dosa hot with coconut chutney and sambar on the side.
• Optionally garnish with a drizzle of ghee or a squeeze of lemon juice.