Vendhaya Dosa Recipe | Soft Fenugreek Dosa | Healthy Sponge Dosa for Breakfast

Vendhaya Dosa is a super healthy, aromatic and super spongy dosa. This is my favorite dosa. I love the spongy texture and the nice aroma that is spread around the whole house while making this dosa. Serve this dosa with hot garlic chutney, tomato chutney or kara chutney. Try this healthy dosa and give your feedback.

As we all know fenugreek has endless health benefits like controlling blood sugars, heart conditions, balancing cholesterol levels, reducing obesity, hair fall and helps breast feeding mother in increasing milk production.

This dosa will be very soft so babies will also love this.

Vendhaya Dosa | Fenugreek Dosa Recipe

Recipe Cuisine: South Indian | Recipe Category: Breakfast
Soaking Time: 3 hrs | Prep Time: 10 minutes + 8 hrs | Cooking Time: 2 mins

Ingredients:

Idli Rice - 1 cup
Urad dal / Uzhundhu - 2 tblspn
Fenugreek seeds - 1 tblspn
Salt - to taste
Water - as required
Oil / Ghee - for making dosa

Method:

Rinse and soak idli rice, urad dal, fenugreek seeds for 3 hours in water adding enough. Before grinding, drain the water and grind to a smooth batter.

Remove the ground batter into a wide and large vessel. Then grind rice into a fine paste by adding water. It is always better to stand near and check for water. Make sure the grinder doesn’t get stuck due to lack of water.

After grinding, mix together salt, urad dal and rice paste. Add some more water if needed.

Allow to ferment overnight and use it next day. Now the batter is ready to use for dosa preparation.

Heat a non-stick pan or cast iron griddle on medium heat until hot. A drop of water should sizzle and evaporate.

Pour a ladleful of batter in the centre of the pan and spread it in a circular motion.

Smear some oil on the sides and over the surface of dosa. Wait until it is cooked and gets golden colour on the lower side. Cover with a lid to cook on the top. Holes will form on the top of the dosa.

Flip it to the other side and wait for some seconds. This step is optional as we steam cook the dosa covering with a lid.

Wipe the griddle with a clean cloth before the next dosa to regulate the heat steady.

Fold it and serve hot with garlic chutney or kara chutney.

Notes:

• To keep the dosa batter from getting sour, do not add too much salt to the batter. This way it can be stored for 3 more days without getting sour.
• This dosa will not taste bitter if the fenugreek seeds are ground properly.
• For fermenting batter in cold places, preheat oven for 5 minutes and place the batter inside. And double check that your oven is switched off.
• Cold batter will yield hard and rubbery dosa. So make sure to bring the batter to room temperature before using it.
• Fermenting batter in stainless steel or glass bowl is much appreciated. Avoid plastic bowls.
• To get crispy dosas, add rice flakes (poha) to the soaked urad dal.
• The texture of the batter depends purely on the quality of urad dhal. Also the volume varies each time when bought from a different store.

Pictorial:

In a bowl, take 1 cup of rice.

And in another bowl, add in 2 tablespoon of urad dal. You can also soak the urad dal along with the rice.

Always soak fenugreek seeds separately. Its always better to grind the fenugreek before adding rice and urad dal. If fenugreek seeds are not ground properly, it will give a bitter taste. So always grind it to a smooth paste at first.

Rinse and soak idli rice, urad dal, fenugreek seeds for 3 hours in water adding enough. Before grinding, drain the water and grind to a smooth batter.

First grind the fenugreek seeds.

Add in urad dal and grind a little

Once urad dal is ground to a smooth paste, add the rice. You can grind urad dal and rice separately. As i am using mixer for grinding, i did this together.

make a smooth paste

Remove the ground batter into a wide and large vessel. Then grind rice into a fine paste by adding water. It is always better to stand near and check for water. Make sure the grinder doesn’t get stuck due to lack of water.

Allow to ferment overnight and use it next day. Now the batter is ready to use for dosa preparation.

Add 2 tsp of salt

Heat a non-stick pan or cast iron griddle on medium heat until hot. A drop of water should sizzle and evaporate. Pour a ladleful of batter in the centre of the pan and spread it in a circular motion.

Wait until it is cooked and gets golden colour on the lower side. Cover with a lid to cook on the top. Holes will form on the top of the dosa.(You can smear little oil around and on the top. I made with zero oil)

Flip it to the other side and wait for some seconds. This step is optional as we steam cook the dosa covering with a lid.

Fold it and serve hot with garlic chutney or kara chutney.