Vendhaya dosai recipe | Healthy Methi dosa recipe, South Indian dosa recipe with full video and step-by-step pictures. Traditional South Indian breakfast, Vendhaya dosai recipe
Vendhaya dosai is one of the most popular dosa in South Indian homes. Soft and spongy dosas made using fermented batter. My mom makes this quite often in summer as it vendhayam | methi seeds cool the body. Vendhayam | methi seeds | Fenugreek seeds have lots of health benefits. It is a very good source of Omega 3 fatty acids. This dosa is usually paired with puli milagai at our home. That is one of the classic combos in our home. I don’t know how I missed posting this recipe of vendhaya dosa in Jeyashri’s kitchen in these 12 years.
When I asked amma for the recipe, she is not making this for many years. As appa loves this combo, she stopped making this after him. She even forgot the measurements for this dosa. So I asked my friend Shriprada and made it yesterday. The measurements were perfect and the dosa turned out so well.
We all loved it and the taste literally took me back to my childhood days. If you are dosa lover check out our interesting dosa varieties
Vendhaya dosai recipe
Vendhaya dosai recipe
Ingredients
- 1 cup Idli rice
- 1.5 tbsp fenugreek seeds | Vendhayam
- 3 tbsp poha | aval
- 2 tbsp urad dal
- Oil to make dosa
Instructions
- Wash and soak Idli rice in a bowl.
- In another bowl wash and soak fenugreek seeds, aval and urad dal.
- Let this soak for 3-4 hours.
- Drain the water and grind this into a smooth paste.
- Do add water while grinding the batter.
- Add water to the dosa batter consistency.
- This can be done in mixie itself. If you are making in large quantity, you can grind in a wet grinder.
- Take out and transfer to a vessel..
- Add salt and mix well with your hands.
- Let this ferment for 5-6 hours.
- Also fermentation time depends on the weather conditions.
- Once it is fermented, mix well and star making dosas.
- Ensure the dosa pan is hot.
- We can’t make crispy dosas with this batter.
- It will be a soft dosa like set dosai.
- Drizzle oil on the sides.
- Once it cooked on one side, flip it over.
- Cook and take out from the pan.
- Repeat this for the rest of the batter.
- Vendhaya dosa pairs well with any spicy chutney.
- We enjoyed with molaga chutney.
- Puli milagai tastes well with this.
Notes
2. Some of my relatives add 1-2 tbsp of toor dal the vendhaya dosa batter while soaking it.
- Wash and soak Idli rice in a bowl.
- In another bowl wash and soak fenugreek seeds, aval and urad dal.
- Let this soak for 3-4 hours.
- Drain the water and grind this into a smooth paste.
- Do add water while grinding the batter.
- Add water to the dosa batter consistency.
- This can be done in mixie itself. If you are making in large quantity, you can grind in a wet grinder.
- Take out and transfer to a vessel..
- Add salt.
- Mix well with your hands.
- Let this ferment for 5-6 hours.
- Also fermentation time depends on the weather conditions.
- Once it is fermented, mix well and start making dosas.
- Ensure the dosa pan is hot.
- We can’t make crispy dosas with this batter.
- Pour a ladle of dosa batter and spread this a little.
- It will be a soft dosa like set dosai.
- Drizzle oil on the sides.
- Once it cooked on one side, flip it over.
- Cook and take out from the pan.
- Repeat this for the rest of the batter.
- Vendhaya dosa pairs well with any spicy chutney.
- We enjoyed with molaga chutney.
- Puli milagai tastes well with this.
Notes:
- This venthaya dosa batter can be stored for 3-4 days in the refrigerator.
- Idli rice can be replaced with millet too.
- Some of my relatives add 1-2 tbsp of toor dal the vendhaya dosa batter while soaking it.
