Methi Makai Rice

About Methi Makai Rice

Ingredients

• Fresh fenugreek leaves, chopped 1½ cups
• Corn kernels, boiled 1 cup
• Rice, soaked for 15 minutes 1 cup
• Salt to taste
• Bay leaf 1
• Cloves 2
• Black cardamom 1
• Cinnamon 1 inch
• Oil ½ tbsp
• Cumin seeds ½ tsp
• Fennel seeds (saunf) ½ tsp
• Medium onion, sliced 1

How to Make Methi Makai Rice (Stepwise Photos)

Method

1. Boil 2 cups water in a deep non-stick pan. Add rice, salt, bay leaf, cloves, black cardamom and cinnamon, mix, cover and cook till the rice is done and all the water is absorbed.
2. Heat oil in a non-stick pan, add cumin seeds and fennel seeds and saute till fragrant.
3. Add onion and saute till light brown. Add fenugreek leaves, corn kernels and salt and cook till done.
4. Put alternate layers of rice and methi-makai mixture on a serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps