Vendhaya dosai recipe | South Indian breakfast recipes

Vendhaya dosai is made often at my mom’s place. MIL also makes the same way as mom. They say this is very good for health. So I too make it once a month atleast. At home, we eat it with coconut milk or  milk with jaggery. If we want it with spicy side dish, we make poondu milagai podi. With curd and poondu milagai podi, the dosa tastes great.  The healthy sponge dosa recipe. We use only less methi/ fenugreek seeds. So you need not fear that it may be bitter, its not. Its really delicious and melt in you mouth.

Vendhaya dosai recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 25 mins grinding time + Overnight soaking     |  Cook time: 1 min per dosa     |  Makes: 18 dosa

Ingredients

Idli rice - 3 cups

---

Urad dal - 2 tblsp

---

Fenugreek seeds - 3 tblsp

---

Salt - As needed

---

Method

1. Soak everything except salt together for 3 hours. Grind it until smooth with water as needed. It should be a teeny bit watery than the idli batter. Not too watery. It takes some time to get ground smooth because of the methi seeds(fenugreek). Use a plastic spatula that comes along with the grinder to wipe off the methi seeds that gets stuck to the walls, hand and the stones while grinding.
 
2. Lastly add the salt while grinding and transfer to a large vessel, enough to hold the fermented batter. Leave it overnight if you grind around evening.

3. Next day morning, mix the batter gently with a ladle and add water if needed. Heat a dosa pan and grease it with few drops of sesame oil. Spread the batter to a thick dosa and cook it covered in medium flame until gets cooked. Takes very less time to cook.
 

Notes

• No need to flip the dosa and cook as we cook covered.
• The dosa comes out super soft and porous.  If its hard, either it has not fermented properly or the water quantity is less.

Serve the steaming hot dosa with poondu milagai podi or any podi of your choice.