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Vendhaya Dosai, Vendaya Dosa, Methi Dosa

by | Nov 15, 2016 | 2 comments

vendhaya-dosa-recipe-vendhaya-dosa-recipe

Recipe for Tamilnadu style vendhaya dosai. Very easy recipe preparation with video. Methi seeds dosa. Fenugreek seeds dosa batter.

Vendhaya Dosai is a very easy recipe that can be put together in minutes with a little bit of planning. It goes very well with a lot of side dishes like kurma, salna, non-veg curries and tamarind gravies. Here is how to do South Indian Tamilnadu style Vendhaya Dosai.

Here is the video of how to make Vendhaya Dosai

Step by step recipe

Soak the rice, aval (thick poha), vendhayam (fenugreek seeds), urad dal in water. Let it soak for 2 hours.

vendhaya-dosa-vendhaya-dosa-recipe-soak

Grind the soaked ingredients along with water used for soaking to a very fine paste.

vendhaya-dosa-vendhaya-dosa-recipe-grind

Transfer the ground paste to a bowl, mix the salt and allow the batter to ferment for 6-8 hours.

vendhaya-dosa-vendhaya-dosa-recipe-ferment

Heat a dosa griddle/pan until medium hot. Apply few drops of oil on the griddle. Ladle the batter and pour it onto the griddle. Do not spread the batter like you do normal dosa. Spread it ever so lightly if necessary. Lots of holes will start forming on the top of the dosa. Cover the griddle with a lid and let it cook for 40 seconds on medium flame. Remove lid, flip the dosa and cook for 30 seconds more.

vendhaya-dosa-vendhaya-dosa-recipe-tawa

Serve hot with a favorite side dish.

vendhaya-dosa-vendhaya-dosa-recipe

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vendhaya-dosa-vendhaya-dosa-recipe

Vendhaya Dosai, Vendaya Dosa, Methi Dosa

Recipe for tamilnadu style vendhaya dosa. Very easy recipe preparation with video. Methi seeds dosa. fenugreek seeds dosa batter.

  • Total Time: 8 hours 20 mins
  • Yield: 10-12 dosas 1x

Ingredients

Scale
  • 1/2 cup raw rice (Idli rice or the regular Ponni rice will also work)
  • 1/2 cup thick aval / poha
  • 1 teaspoon fenugreek seeds
  • 1 tablespoom urad dal
  • 1/2 teaspoon salt
  • 11 1/2 cups water

Instructions

  1. Soak the rice, aval, vendhayam (fenugreek seeds), urad dal in water. Let it soak for 2 hours.
  2. Grind the soaked ingredients along with water used for soaking to a very fine paste.
  3. Transfer the ground paste to a bowl, mix the salt and allow the batter to ferment for 6-8 hours.
  4. Heat a dosa griddle/pan until medium hot. Apply few drops of oil on the griddle. Ladle the batter and pour it onto the griddle. Do not spread the batter like you do normal dosa. Spread it ever so lightly if necessary. Lots of holes will start forming on the top of the dosa. Cover the griddle with a lid and let it cook for 40 seconds on medium flame. Remove lid, flip the dosa and cook for 30 seconds more.
  5. Remove from heat and serve hot!

Notes

Note
Use 1/2 teaspoon additional vendhayam if you like the flavour of vendhayam / fenugreek. But do not add a lot of vendhayam / fenugreek seeds as the dosa will become bitter if too much is added.

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 8 hours
  • Cook Time: 20 mins
  • Category: Dosa
  • Cuisine: Tamilnadu

2 Comments

  1. Anjali Vivek

    Hello Kannamma! Thanks so much for your easy & well-explained recipes.

    This time I have tried 2 recipes back to back – Vendhaya dosa with carrot chutney. (my comment on the chutney will be under comments section for carrot chutney)
    I must say that it came out very well. My hubby & I enjoyed every bite.
    We finished the entire batter (around 13 dosas) at one stretch for brunch.
    Unlike regular dosas, Vendhaya dosas were so light and fluffy.
    Except that this time I didnt have raw rice at home, I used idly rice as a replacement (thank you for replying on instagram).
    The result was a VERY SOFT dosa. So soft that it clumped together, I had to mix some rice flour. Next time I shall use raw rice itself.

    Thanks so much! I’ve shared this with my mum too.

    I wish you a bright future!






    Reply
    • Suguna Vinodh

      Thank you so much Anjali. Really glad you liked the recipe.

      Reply

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