U for Usappam Fenugreek

The other day one of our friends, Mahesh was looking at the pictures in my camera. And he stopped at this picture and asked me what is  this?

I did not know how to reply for this was one of the crazy ideas that I had hit on or was it a faint memory of my mom and one of her friends discussing this recipe. I am not sure. I had not shared it with anyone basically because I was alone and so hubby was all ears.

What followed next was how I making of the stuff  and the description of the flavours that it had. Mahesh was very interested and hubby was shocked! Hubby was sure I have ruined all the ingredients in whatever I have made. He has not brought the main ingredient since then!

Mahesh who is extremely good at puns and word promptly baptised this dosa as, “Usappam Fenugreek!”

Am I driving you crazy with curiosity? Well good that’s the idea!! Bear with me and I will tell it all…


This is my entry for the Blogging Marathon where we are blogging with alphabets.

So here is U for Usappam Fenugreek they were just 3 of them. Aww! It was a pity and I are them with a dollop of homemade ghee!!

To make Usappam Fenugreek you will need
•1 cup raw rice
• 1 ½ cup of sugarcane juice
• 2 tsp of fenugreek or methi
• Salt to taste
• Homemade ghee


• Wash the rice and drain it.
• Soak overnight in the sugarcane juice the rice and the methi. The amount of sugarcane juice should be enough to soak the rice plus a little above it.
• In the morning grind the mixture to a fine paste avoid using water as far as possible use the sugarcane juice to grind the rice.
• Grease and heat a non-stick pan. When the pan is hot add a ladle of the batter. Using the back of the ladle just spread a little.
• Cover and cook till the dosa reddens a bit. Flip it over and cook on the other side.
• Serve with a dollop of ghee on top. (I did not bother as I had already used ghee to grease my pan).
If you have read till here then Uus is sugarcane in Marathi, Appam is appam and fenugreek is methi!! LOL!

usappam 1
Here is what I have been featured here till now

A Aliva che ladoo

B Baked potato

C Chana cho ras

D Drunkard’s Noodles

E Eggless Pancakes

F Fried Egg

G Gnocchi

H Hummus

I-Insalata Caprese Indianised

J Jackfruit Cake or Dhonas

K Katin Saar or Katchi Amti

L Lasagne

M Mangane

N Nutella Magic Cake

O Oreos

P Perad or Guava Cheese

Q Quaker Oats Sheek Kabab

R Rasgulla 

S Sev Puri

T Tambit

You can check us BMers all out here.

Courtesy: Preeti

Courtesy: Preeti

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16 thoughts on “U for Usappam Fenugreek

  1. manjula September 25, 2013 at 8:47 am Reply

    Very interesting story behind this recipe 🙂 usappam looks delicious and with sugarcane it sounds very interesting dear !! 🙂

  2. Pavani September 25, 2013 at 9:14 am Reply

    You definitely peaked my curiosity in the beginning of the post and now I’m really curious to know how this dish tasted.. I can’t imagine!!!!!!!! Sugarcane juice, rice, methi seeds–mmmm. very interesting combination of ingredients 🙂

    • themadscientistskitchen September 25, 2013 at 10:13 am Reply

      It was very tasty. Lovely combo of sweet, bitter and because of the fenugreek see how spongy it is.

  3. Priya September 25, 2013 at 12:26 pm Reply

    Such an interesting dish, fantastic and can guess the combination of sweet and bitterness..

  4. Sowmya September 25, 2013 at 3:47 pm Reply

    Nicely named… Fenugreek and sugar in the same recipe is interesting…. they look so spongy for sure!! must have tasted awesome


  5. cookingwithsapana September 25, 2013 at 5:05 pm Reply

    Sugarcane and fenugreek to make these spongy appam is a very innovative idea ! Wish to taste one..

  6. Srivalli September 25, 2013 at 10:59 pm Reply

    That’s a new one..never realised one would use sugar cane juice!..

  7. Chef Mireille September 26, 2013 at 11:55 pm Reply

    look so soft and fluffy

  8. Vaishali Sabnani September 28, 2013 at 7:44 pm Reply

    Ha ha…I loved reading the post and like your innovative dish…they look spongy alright and must have tasted nice.

  9. Rajani September 29, 2013 at 9:51 am Reply

    Yup! Never thought about sugar cane juice in cooking, esp dosas!! The ‘usappam’ looks very very spongy, Archana…

  10. harini September 29, 2013 at 7:20 pm Reply

    Lovely! Never made anything with sugarcane juice!

  11. PJ September 30, 2013 at 7:40 am Reply

    This is the first time I am hearing sugarcane being used in dosa and I am trying to imagine the flavors that you have described.And I was indeed very curious to know what the title meant 🙂

  12. Preeti Garg October 1, 2013 at 11:25 pm Reply

    Fantastic recipe.

  13. pumpkinfarmfood October 3, 2013 at 9:32 pm Reply

    they look super spongy, and ussapam, from uss, is amazing

  14. veena October 5, 2013 at 9:31 pm Reply

    Looks so soft and spongy!!

  15. Gayathri Kumar November 4, 2013 at 11:33 am Reply

    Very innovative Archana. The dosas look very inviting…

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