Vendhaya Dosai, additionally called Fenugreek Seeds Dosa or Methi Dosa, is a healthy and flavorful South indian breakfast option. Fenugreek seeds (vendhayam/methi) add a moderate bitterness and specific aroma to the dosa batter, along side amazing health blessings like stepped forward digestion and blood sugar manipulate. Paired with spicy garlic chutney, this dosa meal is both nutritious and delicious.
Ingredients for Vendhaya Dosai Batter:
uncooked rice – 1 cup
Urad dal (cut up black gram) – ½ cup
Fenugreek seeds (vendhaya/methi) – 1 tbsp
Salt – to flavor
Water – as wanted
Method:
1. Soak ingredients:
Wash and soak uncooked rice and urad dal one by one for 4-6 hours. Soak fenugreek seeds together with urad dal.
2. Grind Batter:
Grind soaked urad dal and fenugreek seeds right into a clean batter. Grind rice coarsely. Blend both batters nicely.
3. Ferment:
Add salt and ferment the batter in a single day or for 8-10 hours in a heat region.
4. Prepare Dosa:
Warmth a non-stick or tava (griddle). Pour a ladleful of batter and unfold in a round movement to form skinny dosas.
5. Drizzle oil round edges and cook until golden and crisp. Flip and cook dinner briefly. Serve warm.
garlic Chutney Recipe:
Garlic cloves – 6-8
Dry crimson chillies – 4-five
Tamarind – small lemon-sized ball
Salt – to taste
Oil – 1 tbsp
Roast garlic and dry purple chillies lightly. Combination with tamarind and salt, including water for desired consistency. Mood with mustard seeds and curry leaves if preferred.
Serving thought:
Serve warm Vendhaya Dosai with highly spiced garlic chutney and coconut chutney for a healthy, flavorful South indian breakfast that’s each healthful and pleasant!
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