This Vendhaya (Fenugreek) Dosai is made with parboiled (idli) rice and raw rice. It is usually served with Green Chilli Chutney or Onion Chutney
Green chilli chutney
Difficulty: EasyThis green chilli chutney made with sambar (pearl) onion and green chillies is an ideal dip for Vendhaya Dosai.
Spicy Onion Chutney
Difficulty: EasyThis spicy version of onion chutney is made with pearl (sambar) onion, red chilies and tamarind.
Vendhaya (Fenugreek) Dosai
Course: BreakfastCuisine: IndianDifficulty: MediumServings
10
servingsSoak time
8
hoursCooking time
20
minutesFermentation
8
hrsThis Vendhaya (Fenugreek) Dosai is made with parboiled (idli) rice and raw rice.
Ingredients
Parboiled Rice – 3 cups
Raw Rice – 1 cup
Urad dhal – ½ cup
Fenugreek seeds – 1/4 cup
Salt – 2 teaspoon
Directions
- Preparing Dosai batter
- Soak all the above except salt in water for 6 to 8 hours.
- Grind altogether to a very soft paste. (No need to grind dhal and rice separately) Mix salt and ferment it for at least 8 hours.
- Making Dosai
- Heat the dosai pan. Wipe it with oil.
- Mix the batter and add little water and make it slightly thinner than the idli batter.
- Pour one big ladle of batter in the tawa and spread it.
- Pour a teaspoon of oil around the corners of the dosa.
- After it cooked one side, flip it over and cook other side also
- Then serve with Green Chilli Chutney or Onion Chutney