Vendhaya (Methi/Fenugreek) Dosai is a standard Sunday breakfast when we grew up. My dad loves this and my mom makes it with a yummy Poondu chutney. I have great
memories when I think of this. My dad spreads the podi on the dosai and rolls it up for me and my brother. Super yummmm… It has a slight bitter taste which makes it very special.
Vendhaya (Methi/Fenugreek) Dosai
A variation to the traditional dosai. The slight bitterness with a hint of methi flavor makes it super special. The process is a breeze—soak, grind, ferment, and voila! Add some ghee or podi or the garlic chutney and enjoy with hot filter kaapi.
Ingredients
- 2 cups Ponni Boiled Rice
- 1/4 cup Urad (whole or split) Dhal
- 5 tsp Vendhayam (Methi/Fenugreek) Seeds
- 1 1/2 tsp Salt
Instructions
- Add Vendhaya seeds to Urad dhal. Wash Dhal and rice and soak them separately for 4 to 6 hours.
- Grind urad dhal until smooth by adding little water. When it turns fluffy, pour it in a large vessel. I grind in my Vitamix and it takes literally a minute to grind and it’s easy to clean too.
- Grind rice (not too smooth).
- Pour it with the ground urad dhal and add sal
- Mix them together with a little water, using hands (washed & dried) because the good bacteria from our hands mixes with the batter and helps to ferment it.
- It should be thinner (pouring) than idli batter consistency.
- Leave it out overnight (or 8 hours) and let it ferment.
- Next morning mix the batter gently with a ladle and add water if needed.
- Pour a ladleful of batter on the hot dosai kallu (dosai pan or cast iron pizza pan is perfect), drizzle a tsp of gingely (sesame) oil around it. The dosai will turn brown quicker because of the vendhaya seeds.
- Flip it over and let it cook. Once done, have it with poondu milagai podi, ghee or anypodi of your choice.
Tips
- Have the dosa with a cup of hot filter kaapi (coffee)
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