August 22, 2015

Vendhaya Dosai (Fenugreek Dosai)

The flavorful, brownie and aromatic Vendhaya dosai is the traditional Dosai variety which is very good for health since it is rich in fiber and cures mouth ulcer. The flavour of fenugreek adds an extended touch to the dish with its fantastic aroma. This dosa is ideal for travel since lasts soft for longer time...




CLICK HERE TO SEE THE RECIPES OF BUTTERMILK DOSA, FOXTAIL MILLET DOSA, WHEAT & GREEN GRAM DOSA, LADY'S FINGER DOSA



Pre time: 10 to 15 mins

Soaking time: 5 hours


Ingredients for making Venthaya Dosai:


Par boiled rice 3 1/2 cups

Raw rice 1/2 cup

Urad dhal (Whole) 1 1/4 cups

Venthayam (Fenugreek) - 3 table spoons

Salt to taste



Method for making Venthaya Dosai:

 




























Wash and soak All ingredients except salt mentioned above for 5 hours. 

Then grind them to smooth batter in a wet grinder or mixie. Add cystal salt and mix well.

 Let it get fermented for atleast 8 hours. (Summer 8 hours/ Winter: Overnight). 

Then mix the fermented batter well and make them into dosas. The dosa if made with Sesame oil tastes very well.

Serve it with any Chutney or Milagai podi.




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