Vendhaya dosai is a South Indian breakfast dish made from fermented rice and fenugreek seeds (vendhayam) and spices. It is similar to regular dosai but with the addition of fenugreek seeds, which give it a distinct flavor and aroma. Vendhaya dosai 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 Dosai
3
servings8
hours20
minutes8
hrsDiscover how to make a delicious Vendhaya (Fenugreek) Dosai using parboiled rice and Vendhayam. Pair it with Green Chilli or Onion Chutney for a tasty meal.
Ingredients
Parboiled Rice – 1 cup
Fenugreek seeds – 1 tablespoon
Salt – 1/2 teaspoon or as per taste
Directions
- Preparing Dosai batter
- Soak Vendhayam in water for 10 to 12 hours or over night.
- Wash and soak rice for about 4 to 5 hours.
- First put the soaked vendhayam in a mixie jar and grind it to a fine paste adding water (approx 1 cup) little by little.
- Remove and keep the vendhayam paste in a bowl.
- Then put the soaked rice in the same mixie jar and grind it to a fine paste adding little water.
- Add this rice batter to the vendhayam paste. Wash the mixie jar and add that water also.
- Add salt and mix it well. Close with a lid 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 if required 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
Recipe Video
Notes
- Above quantity is sufficient for 2 people and yield around 5 to 6 dosai. Since we are grinding only one cup rice, I used Mixie for grinding. If you want to grind more rice, then you can use Wet grinder.
Good post and this enter helped me alot in my college assignement. Say thank you you as your information.
I tried this with the same measurement. But the batter was sticking to the tawa and can’t turn it properly
Hi Prabha,
May be due to the quality of rice/dhal. Moreover, vendhaya dosa cannot be spread thin. If you try to spread it thin, you cannot and it will stick. Just wipe the tawa with little oil and pour the batter ( should be thicker as idli batter) and spread it thick. If you cannot get the dosa properly, then just add little rice flour and mix it well. Then you will be able to make the dosa properly.
Hi Kamala..
I had been trying to get this dosa right but batter doesnt furment.. I am using the wet grinder ( Preethi brand) , can you suggest approximate grinding time for this? I let it grind around 30mins.. is that enough??
Grinding time may differ according to the quality of rice and dhal you use. 30 minutes is OK but test the texture. If you take a little batter in your hand, it should be soft to touch. For this dosa, the batter should be like idli batter and not too thin.
Thanks Kamala for replying, I will dfntly try this again .. and just wanted to congratulate you for this awesome blog.. most of the recipes match to the real /traditional south indian cooking style and its a great help to find them here for reference..
Thank you Neelima for your kind words.
Hi Aunty(Hope u don’t mind me calling u so),
Was just wondering for how many servings the batter would come approximately. Am asking because we are just 2 people in our family. I don’t mind saving the excess batter in the fridge but I have a teeny weeny feeling that this measurement would be a little too much for us 🙂
I have read a couple of yr recipes and the whole blog is awesome 🙂
Hope to get a reply soon,
Cheers,
Ishwarya
Hi Ishwarya,
For the quantity given in this recipe, you can serve for 6 to 7 persons. For two people, you can reduce the quantity of ingredients to half of the measurements.
thank u nice receipe
1/4 of a cup won`t be too much for vendhaya dosai ?
To get authentic vendhaya taste, 1/4 cup is required. If you want to reduce the vendhaya quantity, then just add one or two tablespoons of urad dal.