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.