Vendhaya dosai recipe, Fenugreek dosa, Methi dosa

Vendhaya dosai/ Fenugreek dosa/ Methi dosa is a soft and spongy dosa prepared with rice, fenugreek seeds and urad dal. Vendhaya dosai is a very healthy breakfast and also is excellent body coolant which is very important for our body during summer. Vendhaya dosa recipe comes from my mom and she makes this dosa at least 3 times a week for breakfast, as we lived in Dubai. I wanted to put this dosai recipe in my blog from a very long time but the climate kept changing in CA and was not at all hot so I kept postponing the making of this dosa, so finally its getting hotter and hotter theses days and the recipe is also here. So this recipe demands the grinding of a batter which also needs to be fermented like regular dosa batter but making dosa can be made in 2 ways. Yes your either steam dosa with a lid without flipping it to the other side or flip it like regular dosa, but in both ways the taste will be same but just exterior look will have slight changes. So this batter can be ground in both mixer/ blender or in wet grinder according to your preference, as the batter and the end result will be the same.

Don’t miss trying such recipes that are really very beneficial for heath and also this summer! So lets get to the making!

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Ingredients

Idli rice – 2 cup
Urad dal – 2 tbsp
Fenugreek seeds – 1 ½ tbsp
Salt – to taste (for batter)
Water- 1 ½ approx. (for grinding batter in wet grinder)
Oil – for making dosa

Note

* 1 cup = 160 ml

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How to make Vendhaya dosai with step by step images

In a bowl add urad dal, idli rice and fenugreek seeds together. Wash 3 to 4 times until you see clear water. Soak it in enough water for 5 hours.
After 5 hours, in a wet grinder add little quantity of the soaked urad dal, idli rice and fenugreek seeds. Switch on the grinder, when it starts grinding gradually add little by little of all the soaked items. Also scrap the inner sides of the grinder often to get rid of coarse rice mixture using the scrapper provided along with grinder.
Grind the mixture into a smooth batter with adding water in regular intervals when needed. I used around 11/2 cups of water for grinding but it may vary according the soaking time. But the measurement is just a guideline to get a perfect batter.
When done grinding transfer the mixture to a bowl, add required amount of salt and mix well Allow the batter to ferment for 8 to 10 hours.
In the morning mix the batter really well and check the consistency. It should be flowing like regular dosa better. I you need to add little water you can add to get the right consistency.
So lets take look at the first method of making dosa. Heat a tawa, pour a ladle of batter in tawa and spread it thick like medium sized pancake. The holes in dosa indicate perfect fermentation of batter. Drizzle some oil in the sides and cook in medium flame. When sides brown flip dosa gently and cook the other side too in medium flame. When the both sides look done transfer it to a plate and serve it hot with sambar/ spicy chutney.
So lets take look at the second method of making dosa. Heat a tawa, pour a ladle of batter in tawa and spread it thick like medium sized pancake. The holes in dosa indicate perfect fermentation of batter. Drizzle some oil in the sides and cook in medium flame with lid on. When dosa looks cooked transfer it to a plate and serve it hot with sambar/ spicy chutney.