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