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.

 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

                                   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 chutney, peerkangai chutney or coconut chutney

Method 2:

• Soak poha,idly rice,urad dal together and 2 tbsp fenugreek seeds separately for 4-5 hours.

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

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

• Then grind other ingredients to fine batter.

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

• Leave it overnight or ferment it for 8 hours.

• Follow same procedure to make dosa referring method 1.
• Fenugreek seeds dosa is ready to be served.Eat hot with your favorite sambar,mint-coriander chutney,beetroot chutney.

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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