Vendhaya (Fenugreek) Dosai


  • Parboiled Rice – 3 cups
  • Raw Rice – 1 cup
  • Urad dhal – ½ cup
  • Fenugreek seeds – 1/4 cup
  • Salt – 2 teaspoon


  1. 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.
  2. Heat tawa. 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. Remove it.
  3. Serve with Green Chilli Chutney or Onion Chutney


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