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
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
