Vendhaya dosai/fenugreek dosa Recipe

Cooking Directions

• STEP 1.Soak rice, urad dal, and fenugreek seeds separately for 4-6 hours.
• STEP 2.Grind them together to make a smooth batter.
• STEP 3.Ferment the batter overnight or for 8-10 hours.
• STEP 4.Heat a tawa or griddle and pour a ladleful of batter.
• STEP 5.Spread it in a circular motion to form a thin dosa.
• STEP 6.Drizzle oil around the edges and cook until golden brown.
• STEP 7.Flip and cook the other side as well.
• STEP 8.Serve hot with coconut chutney or sambar.

Cooking Tips

• Ensure the batter is well fermented for a soft and fluffy dosa.
• Use a non-stick tawa or griddle for easy flipping and cooking.
• Adjust the consistency of the batter by adding water if needed.
• For a healthier version, use brown rice or millets instead of white rice.

Storage and Serving

• Vendhaya dosai is best served hot and fresh.
• Leftover dosas can be stored in an airtight container in the refrigerator for 1-2 days.
• Reheat the dosas on a tawa or in a microwave before serving.