Fenugreek leaf pancake (Vedayakeerai dosai)

Fenugreek is a clover-like herb native to the Mediterranean region, southern Europe, and western Asia. Its seeds are used in spice blends, especially in South India, and its leaves are used in stir-fries and curries. Its mild bitter flavour is tantalizing.

Here, the leaves are added to a simple lentil dosa. The earthy lentils and the mild spices balance the bitterness of the leaves. This was a lovely dosa and unique in its preparation. Simple, in that it is a non-fermented dosa batter, this is a simple dish to make. I served it with spicy ginger-chilli chutney and a milder green plantain chutney.

This is another cookbook from Chandra Padmanabhan that I adore. The recipes vary across India's southern states, and each turns out very well. The recipes, like this one, are authentic and wonderfully flavoured. This cookbook is for those who want to go beyond the ordinary and enjoy very localized cuisines from the South.

For more recipes from this cookbook, click here.

Ingredients:

1/2 cup small grain rice

1 cup husked green gram (mung dal)

6 cups water

1/2 cup grated coconut

4-5 dried red chillies

1 tablespoon tamarind paste

1 cup lightly packed fenugreek leaves, chopped

Salt, to taste

Water, as needed

ghee or oil

Add the rice, green gram and water to a bowl and soak for at least 2 hours. Rinse well and drain.

Add the soaked rice, lentils, coconut, red chillies, tamarind, and 3/4 cup water to a blender and purée to a smooth batter. Add more water as needed to make a thick batter, which is the consistency of thick cream.

Mix in the fenugreek and salt and set aside until needed.

Heat a dosa pan or non-stick frying pan with a few drops of ghee or oil. Make sure the pan is very hot. Add a small ladle of the batter. Lightly press down with a round-bottomed spoon, start at the centre and slowly work your way outwards in a spiral, making a thin pancake. Cook on medium flame for 1-1/2 minutes until you see the edges and thin portions brown well. Flip over and cook for 30 seconds. Remove and repeat with more batter, making enough dosas for the table.