Vendhaya dosai (Fenugreek dosai) - Preparation time 1/2 a day
Usually we used make one flour for both idli and dosa. But for vendhaya dosai mom used to make flour differently. The proportion of urad dhal and vendhayam will be little more. Fenugreek(vendhayam) contains cooling effect it is very good for health. Make in less quantity and use the batter for one day or for two day max afterwards it won't taste that good.
Ingredients:-
Boiled rice - 3 cup
Urad dal - 1 cup
Vendhayam or Vendaiyam (Fenugreek)- 1 and 1/2 tbsp
Salt - as required
Preparation method:-Wash the boiled rice 3 times well in water and soak in water (till the rice is soaked and water remains 2 inch above the rice) for 4 hrs.
Wash the urad dal and vendhayam together. Soak in water for 3 to hrs.
Grind the soaked rice well along with required amount (till it is smooth. when presses between figure it will be smooth and slight texture will exist). Don't add more water the batter has to be thick.
Grind soaked urad and vendhayam. Add water little by little then only the flour will be fluffy and large amount will come.
Mix the ground flour together along with required amount of salt (usually i use my handful of rock salt and mix).
Leave this flour to ferment for 6 to 8 hrs (according to your temperature).
Heat tawa ( i use iron tawa which will give a unique taste for dosai, adai,etc) pour one ladle full and make a beautiful round vendhaya (fenugreek) dosai. If batter is thick make soft dosai or roast which ever way you like.
This dosai goes well with roasted onion and urad dal chutney.
The flavour of the dosai itself will tempt you to take 2 extra dosa.
Usually we used make one flour for both idli and dosa. But for vendhaya dosai mom used to make flour differently. The proportion of urad dhal and vendhayam will be little more. Fenugreek(vendhayam) contains cooling effect it is very good for health. Make in less quantity and use the batter for one day or for two day max afterwards it won't taste that good.
Ingredients:-
Boiled rice - 3 cup
Urad dal - 1 cup
Vendhayam or Vendaiyam (Fenugreek)- 1 and 1/2 tbsp
Salt - as required
Preparation method:-Wash the boiled rice 3 times well in water and soak in water (till the rice is soaked and water remains 2 inch above the rice) for 4 hrs.
Wash the urad dal and vendhayam together. Soak in water for 3 to hrs.
Grind the soaked rice well along with required amount (till it is smooth. when presses between figure it will be smooth and slight texture will exist). Don't add more water the batter has to be thick.
Grind soaked urad and vendhayam. Add water little by little then only the flour will be fluffy and large amount will come.
Mix the ground flour together along with required amount of salt (usually i use my handful of rock salt and mix).
Leave this flour to ferment for 6 to 8 hrs (according to your temperature).
Heat tawa ( i use iron tawa which will give a unique taste for dosai, adai,etc) pour one ladle full and make a beautiful round vendhaya (fenugreek) dosai. If batter is thick make soft dosai or roast which ever way you like.
This dosai goes well with roasted onion and urad dal chutney.
The flavour of the dosai itself will tempt you to take 2 extra dosa.
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