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Thursday, April 9, 2015

Vendhaya Dosai | Fenugreek Seeds Dosa

Vendhaya dosai is nothing but south Indian dosa without (much) urad dal and uses vendhayam as the binding agent .Vendhayam gives the required fluffiness to vendhaya dosai. Vendhayam also called fenugreek seeds or menthe has lots of nutritional benefits.I already discussed most of it in methi thepla post.
vendhaya dosai1


 Quickly i will summarize the health benefits of vendhayam :
  • Decreases blood sugar level and cholesterol..
  • Increases breast milk production for lactating mothers.Check summa kulambu ,its been given to lactating  mothers.This kulambu uses vendhayam as the main ingredient.
  • Good for heart muscle hardening.
  • Good for digestion.
  • Eaten(soaked in yogurt) during monthly cycles to reduce pain.
  • Good for skin and hair shine and conditioning.
Vendhaya dosai sure is helpful for all of your family members in one or the other way.Let's look at how i made vendhaya dosai.I am going to mention two methods,pick the one which you like.

                                    Vendhaya Dosai | Fenugreek Seeds Dosa

vendhaya dosai                                    How to make vendhaya dosai

 Cuisine: Indian  Category:Breakfast  Serves:4   Prep time:5 hours 25 minutes Cook time:30 minutes Total time:5 hours 55 minutes.


Ingredients:
Method 1:
  • 2 cups idly rice/idli arisi.
  • 1/4 cup(1 tbsp less) fenugreek seeds/vendhayam/menthe.
  • 1 tbsp poha/aval.
Method 2:
  • 2 cups idly rice.
  • 2 tbsp poha.
  • 1 hand full urad dal/ulutham paruppu.
  • 2 tbsp vendhayam.
How to make vendhaya Dosai:
Method 1:
  • Soak all of the ingredients together for 5-6 hours.
  • Grind it to smooth paste (it takes at least half an hour).You can either use Indian mixer or grinder to grind.I used Indian mixer.
  • Add required salt to dosa batter.
  • Ferment it for 8 hours or overnight.
  • The Next day morning heat a dosa tava.
  • Add ladle full of batter to hot dosa tava.
  • Make small circle and add oil on top of it.Cover it with a lid(if you don't have lid no problem , we are going to flip and cook the dosa).
  • Try to make  uthappam/pancakes with the batter.
  • Vendhaya dosai is ready to be served.Serve with your favorite chutneypeerkangai chutney or coconut chutney
Method 2:
  • Soak poha,idly rice,urad dal together and 2 tbsp fenugreek seeds separately for 4-5 hours.
vendhaya dosai3

  • First grind vendhayam/fenugreek seeds until fluffy. Add water and keep on grinding it.
vendhaya dosai4

  • It will take 10 minutes to get a fluffy smooth batter like the one shown below.
vendhaya dosai5

  • Then grind other ingredients to fine batter.
vendhaya dosai6

  • Mix  fenugreek seeds batter and rice batter together.
  • Add enough salt and mix it thorough.
vendhaya dosai7

  • Leave it overnight or ferment it for 8 hours.
vendhaya dosai8

vendhaya dosai2

Note:
  • If you don't like pungent/bitter taste then you can reduce the amount of vendhayam used .Increase urad dal to make dosa fluffy.
  • Ferment the dosa batter well.Mine was not well fermented.
  • Make uthappam's like dosa thick ones don't spread it much.Thin dosa taste very bitter.

More to come...
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10 comments:

  1. Never tried this Sathya, It looks super soft like set dosa....Will give it a try very soon...

    ReplyDelete
  2. dosa looks yummy dear...chutney looks tempting too

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  3. Truly loved for the onions inside. My other half will triple love for he is a big fan of dosa.

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  4. Reminds me of my moms soft fenugreek dosas!!lovely recipe dear!!

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  5. healthy dosa.. pass it for my dinner

    ReplyDelete
  6. Dosa looks so soft and flavoured... Its very healthy!! Will try your method sometime!

    ReplyDelete
  7. Looking perfect...it really needs to be fermented?




    ReplyDelete
  8. I checked with other blog also but i think this one will be perfect.My mother always use method 1 but not includes poha but adding it will make it really soft. Thanks for sharing...☺

    ReplyDelete

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