Fenugreek Leaves Dosa

Ingredients:
Fenugreek Leaves a Handful
Rice Flour 4 Tbsps
Besan 1 Tbsp
Cumin Seeds 1/4 tsp
Red Chili Powder 1/4 tsp
Curry Leaves 3
Salt to taste

Method of preparation:
Separate fenugreek leaves from its stems and wash them thoroughly.
If curry leaves are big, tear them into pieces.
In a mixing bowl, mix together rice flour, besan, fenugreek leaves, cumin seeds, red chili powder, curry leaves and salt.
Add enough water to make it somewhat thin batter.
Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of fenugreek dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when it hits the hot pan.
Try to fill up any big holes and form into around 5 inch diameter dosa.
Don’t spread the dosa with back of the ladle.
Cook covered for couple of seconds for leaves to soften.
Uncover and fry till bottom side starts to turn golden brown.
Pour few drops of oil on top and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining fenugreek dosa batter.
Serve fenugreek dosa with sambar or with any chutney of your choice.