VENDAYA DHOSAI|| FENUGREEK DOSA(வெந்தய தோசை)

Vendhaya dhosai/Fenugreek dosa(வெந்தய தோசை )is a very healthy traditional soft dhosai recipe which slightly differs from our normal plain dhosai in feugreek quantity used.

Fenugreek is a natural coolant. In our house it is very common and we make it at least twice in a month.

Its good spicy pair is poondumilagai podi(Garlic chilli powder) and if you want sweeter , it tastes great with coconut milk with sugar or Jaggery.

Please check the below link of the related recipes if you are interested,

• Garlic chily powder| Poondu milagaai podi
• Onion Tomato chutney

VENDHAYA(FENUGREEK) DHOSA

RECIPE TYPE: BREAKFAST/DINNER | CUISINE: SOUTH INDIAN |

|PREPARATION TIME: 30 Min | COOKING TIME: 5 Min

INGREDIENTS:

Idly Rice                     2 cup

Fenugreek seeds        2 tbls

Urad dhal                  1 tbls

Salt                            as needed 

Oil                             as needed

*tbls: table spoon        

                               

                                                                    

METHOD:

Wash and Soak the rice, dhal and fenugreek in enough water for minimum 5 hours.

Then drain and grind till smooth. For grinding add water little by little. Once it becomes smooth add salt and let it ferment for minimum 8 hours or overnight.

After fermentation, mix the batter with a ladle and add little water if needed.

The batter should be of pouring consistency and little thinner than idly batter.

Heat the dosa pan and spread the batter as little thicker dhosa. Pour a teaspoon of oil around the corners and close with a lid.

Cook till the corners become light brown and remove from heat.

No need to flip. Traditionally this dhosai will be little thick, porous and will be soft on the top and little crispy base.

If you want you can make this as our normal crispy dhosa by diluting the batter with little more water.

NOTES:

• It tastes great with poondu milagaai podi/Garlic chili powder or coconut milk with jaggery/sugar.
• You can also make onion tomato chutney or any other spicy chutney as side dish.
• While grinding don’t forget to wipe off the batter stick on the walls of the grinder. Fenugreek seeds or split urad dhal may stick on the walls.