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Vendhaya Dosai Recipe-Fenugreek Dosa-Healthy South Indian Breakfast

March 21, 2015 by PadhuSankar 17 Comments

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Fenugreek seed dosa or vendhaya dosai is a very healthy dosa prepared with rice, urad dal and fenugreek seeds. It is soft, spongy and tastes very delicious. Making this dosa once in a week is a great way to include fenugreek seeds in our diet. Today we will learn how to make fenugreek seeds/vendhaya dosa following this easy recipe with video.
Some of the benefits of fenugreek seeds
1.Fenugreek is said to be good for diabetics as it reduces sugar levels in blood.
2.Fenugreek seeds are high in soluble dietary fibre and mucilage, hence prevents constipation.
3.It is also rich in many vitamins like vitamin B6, folic acid, riboflavin, niacin, vitamin A, and vitamin-C that are essential for optimum health.
4.Fenugreek seeds increases production of breast milk in nursing mothers.
5.They also considered to be effective in lowering blood cholesterol levels.
6.It reduces menstrual cramps.
7.Delays aging.
8.It promotes hair growth.
9. It gives you a glowing skin.

If you love healthy dosas like me, then do check my thinai dosa, kambu dosa, quinoa adai dosa and more dosa varieties.

Vendhaya Dosai-Fenugreek seed dosa

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Vendhaya Dosai-Fenugreek seed dosa
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Vendhaya Dosai Recipe-Fenugreek Seeds Dosa
Prep Time
5 hrs 20 mins
Cook Time
20 mins
Total Time
5 hrs 40 mins
 

Vendhaya dosa or fenugreek seed dosai is a very healthy dosa prepared with rice, urad dal and fenugreek seeds. It is soft, spongy and tastes very delicious. It needs less ingredients and is easy to make.

Course: Breakfast, Dinner
Cuisine: South Indian
Servings: 3 persons
Ingredients
Ingredients needed
  • 2 cups Idli Rice
  • 2 tbsp Whole Urad dal (without skin)
  • 2 1/2 tbsp Fenugreek seeds (vendhayam)
  • Salt needed
  • Oil for making dosas
Instructions
Preparations
  1. Wash and soak rice and urad dal together for 4-5 hours.

  2. Soak 2 1/2 tbsp of fenugreek seeds overnight.

  3. Grind everything together to a smooth paste adding little water from time to time. Batter should be similar to uthappam batter consistency. Add salt needed and mix well.

  4. Leave it overnight to ferment. The next morning you can make soft, spongy and delicous fenugreek dosa.

Method
  1. Heat a tawa, grease it with a little oil. Mix the batter well and pour a ladle of batter in the center of the tawa and spread it in a circular motion. Do not spread too much. The dosa should be a little thick.

  2. Drizzle a tsp of sesame seed oil around the dosa. Cook covered on medium heat.

  3. You do not have to flip this dosa. If you want you can flip it over.

  4. Once cooked (tips for beginners - touch the dosa with wet fingers and check, if the batter sticks to your finger, cook for a few more minutes) remove from tawa and serve hot.

  5. Super soft, spongy and healthy fenugreek dosa is ready.

  6. Serve hot with any chutney of your choice.

Recipe Notes

Kara chutney goes very well with this dosa 

Watch the video of making Vendhaya dosai

Preparation

Wash and soak 2 cups of idli rice and 2 tbsp of whole skinned urad dal together for 4-5 hours. Soak 2 1/2 tbsp of fenugreek seeds overnight, so that they will get ground well with the rice.

Grind everything together to a smooth paste in a wet grinder (preferably) adding little water from time to time. Batter should be similar to uthappam batter consistency. (You can also grind fenugreek seeds separately in a mixie and add it when grinding rice and urad dal as I have shown in the video)

Add salt needed and mix well.

Leave it overnight to ferment. The next morning you can make soft, spongy and delicious vendhaya dosa.

Method

Heat a tawa and grease it. Mix the batter well and pour a ladle of batter in the center of the tawa and spread it in a circular motion. Do not spread too much. The dosa should be a little thick.

Drizzle a tsp of sesame seed oil around the dosa. Cook covered on medium heat.

how to make methi dosa

You do not have to flip this dosa. Once cooked remove from tawa and serve hot.

(Tips for beginners – touch the dosa with wet fingers and check, if the batter sticks to your finger, cook for a few more minutes)

Super soft and healthy vendhaya dosa is ready. Serve hot with kara chutney or tomato chutney or onion chutney.

Note – If needed, you can soak a tsp of tur dal along with the other ingredients to get a nice color. I did not add tur dal.

You might like my other healthy dosa varieties and  100 Breakfast Recipes 

 

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Malai Kofta Recipe-How to make Malai Kofta (Restaurant Style)

Masala powder

Filed Under: Breakfast Varieties, Uncategorized, Video Recipe Tagged With: Diabetic Recipes, Dosa Varieties, Health Dish, South Indian recipes, Uncategorized




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Reader Interactions

Comments

  1. SPriya Shan

    March 21, 2015 at 5:24 pm

    I tried ur sponge dosa.it was a success. Let Me try this cosa also.. Ur blog helping me to learn different dishes….

    Reply
  2. R.VENKATARAMAN

    March 22, 2015 at 6:08 am

    what is the difference between this and traditional dosa. There also we add methi small amount for getting soft dosa.

    Reply
  3. Revathy K

    April 1, 2015 at 2:28 am

    Prepared yesterday…. it was too good…. Thanks for this wonderful recipe…

    Reply
  4. AK

    January 21, 2016 at 11:53 am

    I like this site a lot. All your recipies are excellent with all the item measurement perfect

    Reply
  5. Nisha

    February 28, 2016 at 2:07 pm

    Nice recipe.

    Reply
  6. Swathi Srinivasan

    April 6, 2016 at 5:19 am

    What is measure for one cup? Is it 200 or 250 ml

    Reply
    • Padhu Sankar

      April 6, 2016 at 8:30 am

      I use standard measuring cups and spoons.Check my my measuring spoons and cups For this recipe you can use any cup but stick to the measurments.

      Reply
  7. Gayatri Arvind

    July 30, 2016 at 1:55 am

    Hi Padhu, thanks for the recipe.. But I had difficulty spreading this dosa.. It wasn't smooth.. If I try to spread there are some lumps.. Any tips??

    Reply
    • Padhu Sankar

      July 31, 2016 at 3:14 pm

      I presume that the consistency of the batter must have been thick.

      Reply
    • Gayatri Arvind

      August 3, 2016 at 2:32 pm

      Well.. It was not.. May be I shall try adding little more water and check.. May be I put vendhayam more.. Not sure..
      Let me try it the next time 🙂
      Thanks again for your prompt reply!!

      Reply
    • sangeetha narasimhan

      November 23, 2016 at 1:05 pm

      If dosa tawa is too hot, you will face difficulty in spreading and lumps will form.. Dilute the batter a little and cool down the over heated tawa.. And spread..

      Reply
  8. Rajalakshmi Ramachandran

    September 24, 2016 at 2:53 pm

    I tried vendhaya dosai and everyone at home liked it. Thanks padhu

    Reply
  9. hemalatha sundar

    May 27, 2017 at 8:44 am

    Very useful thanks

    Reply
  10. Unknown

    November 30, 2017 at 6:43 pm

    Hi padu iam a great fan of ur receipes what ever receipes I have tried seeing ur blog it came out very well thanks a lotttt dear

    Reply
    • Priya

      July 12, 2019 at 4:36 am

      I tried this dosa recipe and it has come out well.. everyone in home liked it very much.. it goes great with sambhar..

      Reply
  11. Preethi Vijayakumar

    December 21, 2018 at 3:31 pm

    This was a great hit in my house. Initially I was little apprehensive seeing the urad dhal and fenugreek measurements. But gave it a try. Dosa was super soft and spongy. It tasted awesome with coconut milk and poondu milagai podi.

    Reply
  12. Padmini

    January 16, 2020 at 1:43 am

    Can we use fenugreek sprouts instead of fenugreek seeds, in which case no soaking is required for the sprouts

    Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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