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Vendhaya Dosai

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

Vendhaya Dosai

Recipe by S Kamala
Recipe rating: N/A
Course: BreakfastCuisine: IndianDifficulty: Medium
Servings

3

servings
Soak time

8

hours 
Cooking time

20

minutes
Fermentation

8

hrs

Discover 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.
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