Fenugreek, that tiny seed commonly found in spice cabinets in Indian kitchens, is full of health benefits. Commonly known as ‘methi dana‘ (Hindi), ‘vendhayam‘ in Tamil, fenugreek has been reported helpful in various ailments. Regular consumption of this spice in food is, therefore, great! Today, I’m going to share with you all the recipe for Vendhaya Dosai, a delicious way to make fenugreek seeds a part of our daily diets.
What is Vendhaya Dosai?
Vendhaya Dosai – or Methi Dosa – is a heritage recipe from the state of Tamilnadu. It is a dosa made using rice, with a larger dose of fenugreek added in as compared to the regular dosas. This dosa also contains lesser urad dal than is common.
Vendhaya Dosai is very soft in texture, beautiful in taste, redolent of fenugreek. The fenugreek does not make the dosa bitter, but contributes towards its spongy texture and delicious taste.
How to make Vendhaya Dosai?
Here is how we go about it, in our family.
Ingredients (makes about 10 dosas):
- 1 cup idli rice
- 2 tablespoons urad dal
- 1 tablespoon fenugreek (methi) seeds
- Salt to taste
- Oil as needed to make the dosas
1. Take the idli rice in a large vessel, and wash it thoroughly in running water. Drain out all the water, then add in enough fresh water to cover the idli rice fully. Soak the idli rice, covered, for 8-10 hours or overnight.
2. Take the urad dal and methi seeds together in another large vessel. Wash thoroughly, and drain out all the water. Now, add in enough fresh water to cover the dal completely. Soak, covered, for 8-10 hours or overnight.
3. When the idli rice and urad dal are done soaking, drain out all the water from them.
4. Transfer the soaked and drained urad dal and methi to a mixer jar. Grind well, using a little water.
5. Now, transfer the soaked and drained idli rice to the mixer jar. Grind everything together to a smooth paste, adding in a little water if needed.
6. Transfer the batter to a clean, large vessel.
7. Add in salt to taste. Mix the batter well, using your hands.
8. Now, set aside this batter in a warm place for 4-6 hours, covered. During this time, it will ferment.
9. Once fermented, mix the batter gently. The batter is now ready to use in making dosas. To make the Vendhaya Dosai, first get a thick dosa pan nice and hot. When hot, reduce the flame to medium. Pour a ladleful of the batter in the centre of the pan, and spread it out a little using the back of the ladle. Drizzle some oil all around the dosa. Cook uncovered for a minute or so on medium flame or till the dosa becomes brown on the bottom. Now, flip the dosa over and cook on medium flame on the other side too. Transfer the dosa to a serving plate, and serve immediately, with sambar, chutney or milagai podi.
10. Prepare dosas from all the batter in a similar fashion.
#DosaDen at Foodie Monday Blog Hop
This recipe is brought to you in association with Foodie Monday Blog Hop.
The Foodie Monday Blog Hop is a group of food bloggers, who share recipes based on a pre-determined theme every Monday. I suggested the theme this Monday, #DosaDen, wherein the group members will be presenting a variety of dosa recipes. I decided to showcase this beautiful traditional Vendhaya Dosai or Methi Dosa recipe for the theme.
On that note, you might want to check out the other dosa recipes on my blog. There’s the no-rice Oats Dosa, the delicious Broccoli Masala Dosa and Mixed Vegetable And Paneer Dosa, the traditional Masala Dosa and Open Butter Masala Dosa, and the fiery Mysore Masala Dosa!
Is this Vendhaya Dosai vegan and gluten-free?
This Vendhaya Dosai recipe is completely vegetarian and vegan, suited to those following a plant-based diet. It is gluten-free as well.
Tips & Tricks
1. I have used idli rice here. Boiled rice can be used here, too.
2. Whole white urad has been used here. Split white urad dal can be used instead, too.
3. The batter should be ground really smooth, for best results.
4. We always salt the batter as soon as it is ground, then set it aside for fermentation.
5. Make sure you mix the salt into the batter using your hands. This kickstarts fermentation.
6. Use a heavy pan for best results. Spread out the dosa only a little, keeping it thick. Don’t spread it too thin.
7. The time taken for fermentation of the batter can differ from one person to another. It depends upon various factors, such as weather conditions, ingredients used, water used in the batter, etc. For me, the fermentation takes about 5 hours.
8. If the batter is too thick, you can add in a little water. The ideal consistency of the batter is thick (but not too much), and not too watery.
9. Some people cook Vendhaya Dosai on one side only. However, we cook it on both sides.
10. Traditionally, 1 tablespoon of fenugreek seeds is used for the above measurements of idli rice and urad dal. If you find that a bit too much, you could start with a lesser quantity of fenugreek seeds, and then go on increasing it as and when you get used to it.
11. If you don’t plan to make the Vendhaya Dosai immediately after the batter is fermented, you can store it, covered, in the refrigerator. This way, the batter will stay well for 3-4 days.
12. This batter is not well suited to the making of idlis.
Did you like the recipe? Do tell me, in your comments!