Vendhaya Dosai is an another version of Dosai which is very healthy & spongy. The aroma of vendhayam makes it very tasty. My mom makes this dosa often and with karapodi its just scrumptious. It tastes really good with kothamalli chutney or any kind of chutney.
INGREDIENTS:
Idly rice - 2 cups
Vendhayam /
Fenugreek - 2 tsp
Urad dhal - 2 tsp
Salt - as needed
HOW TO MAKE:
Wash and soak idly rice, vendhayam and fenugreek together for 4 to 5 hours. Wash well again and grind it in a grinder / blender until it becomes smooth paste. Add salt.
Allow to ferment for eight to nine hours and best to ferment whole night. Once fermented keep refrigerated. If you are going to make dosa immediately then add needed water and mix well. The consistency should be neither like idly batter nor like dosa batter. It should be in a medium consistency.
Heat dosa tava and pour a laddle full of batter and spread it lightly. This dosa should be like little thicker not thin. Sprinkle oil on the sides. Once it cooked flip it other side.
Let it get cooked other side too.
Serve hot with karapodi or with any chutney.
TIPS:
Salt can be added when grinding the batter.
Do not add more water and the batter consistency should not be watery.
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