Vendhaya Dosai | millet dosai

Vendhaya Dosai | Vendhayam dosa | Fenugreek dosa | Dosa recipe | Dosa variety | south Indian dosa recipe | tiffin variety with step by step pictures and video recipe. Check out the video recipes for Vendhayam dosa. If you like the video pls SUBSCRIBE to my channel.

Vendhaya Dosai | Vendhayam dosa | Fenugreek dosa | Dosa recipe | Dosa variety | south Indian dosa recipe | tiffin variety is a South Indian breakfast. Fenugreek (vendayam) gives a soft texture to the dosai. Usually, Idli rice is used for the preparation, here is a version with millets. Fenugreek Millet dosa is also a good postpartum recipe.

Dosai is our family's favorite breakfast. Growing up for some reason I always like Dosai over Idli. Since it is everybody's favorite Dosai will be there once or twice every week. At times Jagadish starts early for work so he prefers Dosai for dinner so can enjoy hot Dosai.

There are many varieties of Dosai. Vendhaya Dosai is one which I could remember well. When I was at school I used to ask mom to pack Dosai for lunch box. Regular Dosai will become dry after sometime so she makes this and it will taste good. Softness will be retained for a long time.

Fenugreek is very good for health. Amma adds little fenugreek for regular Idli/dosai and I follow the same. Vendayam also gives nice flavour to the Dosai.For methi Dosai less Urad dal and more fenugreek is used for soft texture.

Recently when I was talking to my mother she told that she prepared Vedhaya Dosai. That's when I realized that it has been a while since I prepared vendayam dosai.
Immediately decided to prepare it for next day breakfast.

As I mentioned in Kuthiraivali pongal, millets had become a part of everyday cooking. Now a days I started making Idli, dosai with millets. Thought of giving a millet Vendhaya Dosai a try and Dosai turned out super soft.

Millet based recipes.

Kozhukattai recipe collection

Tiffin recipes in TMF

Vendaya Millet Dosai | Vendhaya Millet Dosa | Fenugreek Millet Dosai

Vendaya Dosa is a South Indian breakfast. Fenugreek (vendayam) gives soft texture for the dosai. Usually Idli rice is used for the preparation here is a version with millets.

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Course: Dosai

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

• Kuthiraivali | Barnyard millet - 3/4
• Idli rice - 1/4
• Fenugreeek - 1 tablespoon
• Salt - as needed
• Urad dal - 1 tablespoon

Instructions

• In a colander add all the ingredients given except salt and rinse well. Soak it for at least 3 hours
• In mixie take small portion of the mixture add little water and grind the batter. Repeat the process and add salt to the last batch and grind
• Mix the batter well. The batter should be slightly thinner than Idli batter. Allow the batter to ferment overnight or atleast 7-8 hours
• Mix the batter well and add water if required
• Heat a dosa pan on low - medium heat and once the pan is hot, grease it with few drops of oil. Ladle the batter and pour it onto the hot griddle. Need not spread the batter like regular dosa. Spread it gently if necessary. Lot of holes will start coming in the dosa. Flip the dosa after the other side is cooked and cook for another 20 seconds
• Serve hot with Dosai podi/chutney

Video

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Notes

1. Fenugreek Dosai cooks fast compared to regular Dosai
2. Dosai can be covered with a lid and cooked without flipping another side
   Flipping the Dosai is optional
3. Vendaya Dosai with being super soft compared to regular Dosai. If it is hard add little extra water. Batter should be thinner than Idli batter
4. I turn on my oven light and ferment the batter overnight. If the batter is not fermented properly Dosai might be hard
5. Any millets can be used. Idli rice can be used fully instead of millet
6. Rinse the millet properly
7. Excessive fenugreek may result in butter Dosai
8. I used mixie, the grinder can also be used

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Ingredients:

Kuthiraivali | Barnyard millet - 3/4
Idli rice - 1/4
Fenugreeek - 1 tablespoon
Salt - as needed
Urad dal - 1 tablespoon

Method:

• In a colander add all the ingredients given except salt and rinse well. Soak it for at least 3 hours
• In mixie take a small portion of the mixture add little water and grind the batter. Repeat the process and add salt to the last batch and grind
• Mix the batter well. The batter should be slightly thinner than the Idli batter. Allow the batter to ferment overnight or at least 7-8 hours
• Mix the batter well and add water if required
• Heat a dosa pan on low - medium heat and once the pan is hot, grease it with few drops of oil. Ladle the batter and pour it onto the hot griddle. Need not spread the batter like regular dosa. Spread it gently if necessary. Lot of holes will start coming in the dosa. Flip the dosa after the other side is cooked and cook for another 20 seconds