Vendhaya dosai | Methi dosai

Vendhaya Dosai | Vendhayam dosa | Fenugreek dosa | methi dosa | 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 Vendhaya dosa in english and Vendhaya dosai in Tamil. 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 gives a soft and songy texture to the dosai. Vendhaya dosai is postpartum and

What is vendhaya dosai

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

Any alternative for rice?

I have already posted a version of vendhaya dosa with Millets. 

Can I double the recipe?

Yes, you can double/triple the recipe. Increase all the ingredients proportionally.

Will mixie batter result in soft dosai?

For a larger batch, you can also use a grinder but Mixie batter always gives spongy dosai.

Can I make thin dosai with this batter?

Yeah, you can make thin dosai. Spongy soft uthappam style vendhaya dosai is our family’s preference 

Tiffin recipes in TMF

Idli dosai recipes

postpartum recipes

Vendhaya dosai

healthy does recipe

No ratings yet

Print Pin Comment

Ingredients

• 1 tablespoon + 1 teaspoon fenugreek seeds
• 1 cup Idli rice
• 1 tablespoon urad dal
• Required salt
• Water

Instructions

• Firstly add rice, urad dal, and fenugreek seeds to a wide vessel; wash well
• Add 1 cup of water and soak for 5-6 hours
• Transfer to the mixie jar and grind the batter
• Furthermore, add required salt and grind again
• Transfer the batter to a wide vessel
• Furthermore, add 1/2 cup of water and mix well. Allow the batter to ferment overnight or at least 7-8 hours
• Mix the batter well and add water 3-4 tablespoon water as required
• Heat a dosa pan on low - medium heat and a drizzle oil
• Add two ladles full of batter onto the hot griddle. The batter spread on its own
• Furthermore, drizzle oil around the dosai and on the top
• Cover and cook the dosai.tasty vendhaya dosai is ready

Methi leaves dosai

• Sprinkle methi leaves while preparing dosai and prepare fenugreek dosai with methi leaves

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

1 tablespoon + 1 teaspoon fenugreek seeds

1 cup Idli rice 

1 tablespoon urad dal

Required salt

Water

How to make Vendhaya dosai with step by step pictures:

• Firstly add rice, urad dal, and fenugreek seeds to a wide vessel; wash well

• Add  1 cup of water and  soak for 5-6 hours

• Transfer to the mixie jar and grind the batter

• Furthermore, add required salt and grind again

• Transfer the batter to a wide vessel

• Furthermore, add 1/2 cup of water and mix well. Allow the batter to ferment overnight or at least 7-8 hours

• Mix the batter well and add water 3-4 tablespoon water as required
• Heat a dosa pan on low - medium heat and a drizzle oil

• Add two ladles full of batter onto the hot griddle. The batter spread on its own

• Furthermore, drizzle oil around the dosai and on the top

• Cover and cook the dosai.tasty vendhaya dosai is ready

Methi leaves dosai

• Sprinkle methi leaves while preparing dosai and prepare fenugreek dosai with methi leaves