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Saturday, March 21, 2015

Vendhaya Dosai Recipe-Fenugreek Dosa-Healthy South Indian Breakfast

This is a very healthy dosa prepared with rice and fenugreek seeds. It is soft, spongy and tastes delicious. As we all know that fenugreek is very good for health. Fenugreek is said to be good for diabetics as it reduces sugar levels in blood. Fenugreek seeds are high in soluble dietary fibre and mucilage, hence prevents constipation. 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. Fenugreek seeds increases production of breast milk in nursing mothers. The seeds are also considered to be effective in lowering blood cholesterol levels. This fenugreek dosa 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.

Vendhaya Dosai-Fenugreek Dosa

Vendhaya Dosai Recipe-Fenugreek Dosa

Vendhaya Dosai Recipe-Fenugreek Dosa

 Prep Time : 20 mins (excluding soaking time)
 Cook Time : 20 mins 
 Yields: 8 Dosas
 Recipe CategoryBreakfast-Dosa Varieties
 Recipe CuisineSouth Indian

   Ingredients needed

   Par boiled Idli rice -2 cups
   Urad dal-whole skinned urad dal - 1 1/2 tbsp
   Fenugreek seeds/methi seeds - 1 tbsp
   Salt to taste
   Oil for making dosa


Wash and soak rice, urad dal and fenugreek seeds together for 4-5 hours.

Grind it to a smooth paste adding little water just as you grind for dosa. Batter should be similar to dosa batter consistency. Add salt needed and mix well.

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


Heat a tawa, 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 flame.

how to make methi dosa

You do not have to flip this dosa. 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.

Super soft and healthy fenugreek 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 100 Breakfast Recipes.

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

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

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

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

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

    1. 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.

  6. 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??

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

    2. 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!!

    3. 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..

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

  8. 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

  9. 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.


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