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Vendhaya Dosai | Methi Dosa » Dassana’s Veg Recipes


South Indian delicacies has many dishes, particularly those for breakfast, which are actually nutritious. Thus, a terrific selection once you actually wish to have one thing tasty and filling, but excessive on the well being issue. This Vendhaya Dosai from Tamil Nadu is one such dosa variation. The batter of this dosa is made with idli rice or parboiled rice, lentils and fenugreek seeds (a.ok.a methi dana in Hindi). Therefore, the dish is also called Methi Dosa. This recipe not solely provides mild, porous and smooth dosas but additionally is vegan and gluten-free.

methi dosa served on a blue rimmed white plate with a bowl of kara chutney kept on the top left side and text layovers.

What’s Vendhaya Dosai

‘Vendhaya or vendhayam’ is the Tamil phrase for fenugreek seeds and ‘dosai’ is a dosa (a South Indian savory crepe). Thus, when put collectively, Vendhaya Dosai merely means a healthful model of a dosa that has fenugreek seeds – and historically from the delicacies of Tamil Nadu in South India.

These are spongy and smooth dosas made with a fermented batter of rice, lentils and fenugreek (methi) seeds. This Tamil type Methi Dosa, when paired with a comforting Sambar and an earthy Coconut Chutney makes for a extremely hearty meal.

It is because methi or fenugreek has innumerable well being advantages. Each fenugreek seeds and leaves are superb for well being. So, as soon as some time, you may make these dosas at house.

Some identified and confirmed well being advantages of methi embrace – it’s good for diabetics; helps to maintain the sugar ranges in blood in management; it is a superb supply of fibre and helps stop constipation; lessens blood levels of cholesterol and menstrual cramps; nice for the pores and skin and hair, and so forth.

Methi has a distinguished bitter style. Nonetheless, on this recipe of Vendhaya Dosai, it’s not strongly felt. Solely a gentle bitterness is there, which is completely high-quality for the Indian style buds as we our accustomed to consuming bitter veggies and greens like karela (bitter gourd), fenugreek leaves (methi saag), neem, and so forth. in our meals.

vendhaya dosa served folded on top of another dosa on a blue rimmed white with text layovers.

Extra on this recipe

This recipe of Methi Dosa was shared by Durga aunty, who has additionally shared different recipes of Wheat Appam, Ven Pongal and Curd Rice previously. Her recipes by no means fail and are all the time a hit and tremendous hit! Even when I’m making her recipe for the primary time, I all the time get tremendous good outcomes.

On this Vendhaya Dosai, together with parboiled rice or idli rice, the lentils used are urad dal (husked black gram) and tuvar dal (husked pigeon pea lentils). Durga aunty’s recipe solely had tuvar dal in it. However I added the urad dal as effectively.

So, you possibly can even put together Methi Dosa with out the urad dal, and by simply including tuvar dal. Tuvar dal does give a unique taste to this dosai.

In response to me, the chutney that ought to be served with Vendhaya Dosas ought to be a spicy one like Kara Chutney, Tomato Chutney or Onion Chutney. These spicy chutneys praise and pair effectively with the faint bitterness of the dosas.

A flippantly candy coconut chutney received’t be capable to match up and pair effectively with this Methi Dosa. You can too serve this dosai with any spicy vegetable chutney.

Step-by-Step Information

Easy methods to make Vendhaya Dosai

Soak rice, lentils and fenugreek seeds

1. Take 1 cup idli rice or parboiled rice, ¼ cup complete urad dal and ¼ cup tuvar dal in a bowl or pan.

idli rice and lentils in a bowl for making vendhaya dosa.

2. Rinse for a few occasions with water after which soak in 1.5 cups water for five hours. For those who want, you possibly can soak the rice and lentils individually.

soaking rice and lentils in water for making vendhaya dosa.

3. In a small bowl, take 1 tablespoon methi seeds.

methi seeds added to a bowl for making vendhaya dosa.

4. Rinse a few times and soak in ¼ cup water for five hours.

soaking methi seeds in water for making vendhaya dosa.

Make Batter

5. Earlier than grinding, drain all of the water from the rice and lentils. Then, add half of the rice and lentils in a moist grinder jar.

Add all of the methi seeds together with the soaked water. Don’t discard the water during which the methi seeds have been soaking. Additionally, add ½ cup recent water.

drained rice, lentils and methi seeds added to a wet grinder jar along with water for making batter for vendhaya dosa.

6. Grind to a clean and high-quality batter. The fenugreek seeds will look sticky, whereas grinding. However proceed to grind until you get a clean fluffy batter. You possibly can grind in batches or suddenly.

I floor in 2 batches. For the primary batch, I first added ½ cup water and for the second batch, I added ¼ cup water. So, general I used ¾ cup recent water.

In case you have soaked the lentils and rice individually, then you possibly can grind the lentils and fenugreek seeds first after which the rice.

ingredients ground to a smooth fluffy batter for making vendhaya dosa.

7. Now, pour the batter in a bowl and pan.

prepared vendhaya batter poured in a bowl.

8. Add ¼ to ⅓ teaspoon rock salt.

rock salt added to vendhaya dosa batter.

9. Combine very effectively. Cowl and hold the batter apart to ferment for 8 to 9 hours. Relying on the temperature circumstances in your metropolis, you possibly can hold for much less or extra time.

As its raining right here and funky on a regular basis, the batter took round 16 hours to ferment.

vendhaya batter kept for fermenting.

10. The batter consistency the subsequent day. It ought to have a faint bitter aroma with tiny air pockets in it. Simply flippantly combine or stir the batter.

lightly mixing the fermented batter.

Make Methi Dosa

11. Warmth a forged iron griddle or non stick pan. The pan ought to be medium scorching. You possibly can hold the warmth to a low or medium whereas making dosas.

If utilizing an iron pan, unfold ¼ to ½ teaspoon oil everywhere in the pan. Use a silicon brush, spoon, kitchen towel or an onion halve to unfold the oil. Keep in mind to not unfold oil on a nonstick pan.

Preserve the warmth on low to low-medium, in an effort to simply unfold the batter. If the pan base may be very thick, then hold the warmth to medium. If the pan may be very scorching, you received’t be capable to unfold the batter in a spherical circle.

brushing some oil on hot cast iron pan.

12. Pour a ladle of the batter within the middle.

pouring batter with a ladle.

13. With the ladle, gently unfold the batter to a neat spherical and barely thick dosa.

spreading the batter into a round and slightly thick methi dosa.

14. These dosas usually are not skinny, however barely thick. You possibly can even make uttapams with this dosa batter.

batter spread into a dosa on the hot pan.

15. Cowl the dosa with a lid and prepare dinner it for some minutes.

cooking methi dosa on the covered pan.

16. When the highest appears to be like cooked, you possibly can unfold some oil on it. You’ll want to prepare dinner these dosas on one facet solely.

brushing the cooked top of the dosa with some oil.

17. When the bottom has turned golden, take away and serve. Put together all dosas this manner. The leftover batter will be refrigerated and you may make uttapams with it, the subsequent day.

cooked methi dosa.

18. Serve Vendhaya Dosa scorching or heat with kara chutney, tomato chutney or onion chutney.

methi dosa served on a blue rimmed white plate with a bowl of kara chutney kept on the top side and text layover.

Professional Suggestions

  1. Whereas soaking the rice and lentils, you possibly can soak them individually as effectively.
  2. For those who really feel like skipping the urad dal, then add a complete of ½ cup tuvar dal.
  3. You must grind a clean batter for this recipe. Whereas grinding, the fenugreek seeds will likely be sticky at first. However proceed grinding until you get a clean, fluffy batter.
  4. Like for every other dosa batter, this Vendhaya Dosai batter additionally needs to be fermented effectively. The timings will differ relying on the local weather and climate circumstances in your metropolis. In a cool temperature, it takes extra time to ferment and if the local weather is scorching, the batter will take much less time to ferment.
  5. The signal of a well-fermented batter is a faint bitter aroma with tiny air pockets in it.
  6. Preserve the pan on a medium warmth as whether it is too scorching, then you definately received’t be capable to unfold the batter into a correct circle. Unfold some oil, if utilizing a forged iron pan. Don’t unfold oil, if utilizing a non-stick pan.
  7. You must prepare dinner this dosai on one facet solely. So, when the bottom turns golden, you possibly can take away and serve.
  8. The leftover Methi Dosa batter will be refrigerated and used to make uttapams as effectively, the subsequent day.

Extra Traditional Dosa Recipes To Strive!

Simple30 minutes

Rava Dosa

Reasonable9 hrs 30 minutes

Masala Dosa

Please you’ll want to price the recipe within the recipe card or depart a remark under you probably have made it. For extra vegetarian inspirations, Signal Up for my emails or observe me on Instagram, Youtube, Fb, Pinterest or Twitter.

vendhaya dosai recipe, methi dosa recipe

Vendhaya Dosai | Methi Dosa

Vendhaya Dosai are mild and smooth dosa made with fermented dosa batter. This batter is constructed from idli rice, lentils and fenugreek seeds.

Prep Time 9 hrs

Cook dinner Time 30 minutes

Whole Time 9 hrs 30 minutes

Stop your display screen from going darkish whereas making the recipe

Soaking rice, lentils and fenugreek seeds

  • Take the idli rice or parboiled rice, complete or break up urad dal and tuvar dal in a bowl or pan.

  • Rinse for a few occasions with water after which soak in 1.5 cups water for five hours. If you’d like, you possibly can soak the rice and dals individually.

  • In a small bowl take the fenugreek seeds.

  • Rinse a few times and soak in ¼ cup water for five hours.

Grinding and fermenting batter

  • Earlier than grinding, drain all of the water from the rice and lentils after which add half of the rice and lentils in a grinder jar. Add all of the fenugreek seeds together with the soaked water. Don’t discard the water during which the fenugreek seeds have been soaking. Additionally add ½ cup recent water.
  • Grind to a high-quality and clean batter. The fenugreek seeds will likely be sticky, whereas grinding, however proceed to grind until you get a clean fluffy batter.

  • You possibly can grind in batches or suddenly. I floor in two batches and added a complete of ¾ cup recent water. In case you have soaked the lentils and rice individually, then you possibly can grind the lentils and fenugreek seeds first after which the rice.
  • Now pour the batter in a bowl and pan.

  • Add ¼ to ⅓ teaspoon rock salt.

  • Combine very effectively. Cowl and hold apart the batter to ferment for 8 to 9 hours. Relying on the temperature circumstances in your metropolis you possibly can hold for much less or extra time.

Making vendhaya dosai

  • After fermentation, the dosa ought to have a faint bitter aroma with tiny air pockets in it.

  • Earlier than making ready the dosas, simply flippantly combine or stir the batter.

  • Now warmth a forged iron griddle or nonstick pan. The pan ought to be medium scorching. You possibly can hold the warmth to a low or medium whereas making dosas.

  • If utilizing an iron pan, then unfold ¼ to ½ teaspoon oil everywhere in the pan. Use a silicon brush or spoon or kitchen towel or an onion halve to unfold the oil. Don’t unfold oil on a non stick pan.

  • Do hold the warmth on low to low-medium, so that you’re simply in a position to unfold the batter. If the pan base may be very thick, then hold the flame to medium. If the pan may be very scorching, you received’t be capable to unfold the batter in a spherical circle.
  • Pour a ladle of the batter within the middle and with the ladle itself, gently unfold the batter to a neat spherical circle and a barely thick dosa.

  • These dosas usually are not skinny and barely thick. You possibly can even make uttapams with the vendhaya dosa batter.

  • Cowl the dosa with a lid and prepare dinner it for some minutes.

  • When the highest appears to be like cooked, you possibly can unfold some oil on it. You’ll want to prepare dinner these dosas on one facet solely.

  • When the bottom has turned golden, take away and serve. Put together all methi dosas this manner. The leftover batter will be refrigerated and you may make uttapams the subsequent day or day after.

  • Serve Vendhaya Dosa scorching or heat with kara chutney, tomato chutney or onion chutney.

  • If you wish to skip urad dal, then general add a complete of ½ cup tuvar dal (pigeon pea lentils).

Vitamin Details

Vendhaya Dosai | Methi Dosa

Quantity Per Serving

Energy 331 Energy from Fats 99

% Each day Worth*

Fats 11g17%

Saturated Fats 1g6%

Polyunsaturated Fats 0.5g

Monounsaturated Fats 9g

Sodium 156mg7%

Potassium 100mg3%

Carbohydrates 50g17%

Fiber 5g21%

Protein 8g16%

Vitamin A 3IU0%

Vitamin B1 (Thiamine) 0.3mg20%

Vitamin B2 (Riboflavin) 0.04mg2%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 0.1mg5%

Vitamin C 1mg1%

Vitamin E 4mg27%

Vitamin Okay 1µg1%

Calcium 23mg2%

Vitamin B9 (Folate) 129µg32%

Iron 4mg22%

Magnesium 23mg6%

Phosphorus 68mg7%

Zinc 1mg7%

* % Each day Values are primarily based on a 2000 calorie weight loss program.

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This Vendhaya Dosai submit from the archives first printed on September 2016 has been republished and up to date on November 2022.


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