Methi Ghavan is a Maharashtrian version of instant dosa made with rice flour & flavoured with Fenugreek leaves. Dried Kashmiri methi are used here instead.
Being a South Indian, I was quite oblivious to the fact that any one else can make a dosa like we do. I know, that was wrong and I accept it with this recipe. Methi Ghavan is an instant dosa recipe from Maharashtra which I had been unaware of. After having lived in this state all my life, it is sad and alarming that I had not even heard about this dish!
It’s a kind of soft pancake. Quick and easy to make with just a few ingredients. It’s an easy breakfast or snack item traditionally made with fresh fenugreek leaves. However, since this was a last-minute idea to make this dish, I decided to use dried Kashmiri methi leaves in this recipe. I had picked it up from my recent trip to Vaishnavdevi temple (up north of India). Ever since I got it, I had been itching to try it in a recipe. I am just glad that it was put to good use here.
Then add cumin seeds, turmeric powder, salt and water. Whisk it together to make a smooth batter. Heat a pancake pan/tawa. Pour a dollop of batter and spread it lightly. You may not be able to spread it much like a dosa but that is ok. Apply oil around it and cook both sides evenly till they turn golden brown.
Kashmiri Methi Ghava/Fenugreek Rice Flour Crepes are now ready. Make as many as you want and eat them while they are still crisp and warm. You can serve them with green chutney as well. The fenugreek gives it a slight bitter taste but it is totally worth it. You can make the batter ahead of time and make the crepes as and when needed.
The next time you have someone at home tell you that they are hungry or you want to keep some snack ready for the kids once back from school, you have this recipe to the rescue. With literally no prep work required, this dosa is a quick fix to hunger pangs, plus its hearty and very appetizing. If you do try it out, do not forget to tag me or comment below to let me know how it turned out.
- 1 cup rice flour
- 1/4 cup methi leaves
- 2-3 green chillies
- 1 inch ginger, minced
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- Salt and oil as required
- In a bowl, add rice flour, minced ginger, green chillies and dried Kashmiri methi.
- Then add cumin seeds, turmeric powder, salt and water. Whisk it together to make a smooth batter. Heat a pancake pan/tawa. Pour a dollop of batter and spread it lightly. You may not be able to spread it much like a dosa but that is ok. Apply oil around it and cook both sides evenly till they turn golden brown. Kashmiri Methi Ghava/Fenugreek Rice Flour Crepes are now ready.
- You can use fresh methi/fenugreek leaves or kasoori methi in this recipe.
If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg — I would love to see your pictures on Instagram, Facebook and Twitter!
Some other interesting breakfast ideas are Moong Dal Spinach Chilla | Lentils & Spinach Crepes, Instant Carrot & Oats Dosa/Crepes, Butternut Squash Crepes/Pumpkin Uttapam, Onion Rava Dosa, Potato Dosa, Chinese Scallion Pancake and Korean Pancakes/Pajeon.