South Indian delicacies has many dishes, particularly those for breakfast, which can be actually nutritious. Thus, an important selection while you actually need 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 often known as Methi Dosa. This recipe not solely offers gentle, porous and comfortable dosas but in addition is vegan and gluten-free.
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 comfortable dosas made with a fermented batter of rice, lentils and fenugreek (methi) seeds. This Tamil fashion 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 excellent for well being. So, as soon as some time, you can also make these dosas at dwelling.
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 wonderful 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 on.
Methi has a distinguished bitter style. Nonetheless, on this recipe of Vendhaya Dosai, it isn’t strongly felt. Solely a gentle bitterness is there, which is completely positive 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 on. in our meals.
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 prior to now. Her recipes by no means fail and are all the time successful 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 calmly candy coconut chutney received’t be capable of match up and pair effectively with this Methi Dosa. You may as well 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.
2. Rinse for a few instances with water after which soak in 1.5 cups water for five hours. In case you choose, you possibly can soak the rice and lentils individually.
3. In a small bowl, take 1 tablespoon methi seeds.
4. Rinse a couple of times and soak in ¼ cup water for five hours.
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 wherein the methi seeds had been soaking. Additionally, add ½ cup recent water.
6. Grind to a clean and positive batter. The fenugreek seeds will look sticky, whereas grinding. However proceed to grind until you get a clean fluffy batter. You may grind in batches or all of sudden.
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, total 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.
7. Now, pour the batter in a bowl and pan.
8. Add ¼ to ⅓ teaspoon rock salt.
9. Combine very effectively. Cowl and preserve the batter apart to ferment for 8 to 9 hours. Relying on the temperature situations in your metropolis, you possibly can preserve 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.
10. The batter consistency the following day. It ought to have a faint bitter aroma with tiny air pockets in it. Simply calmly combine or stir the batter.
Make Methi Dosa
11. Warmth a forged iron griddle or non stick pan. The pan ought to be medium sizzling. You may preserve the warmth to a low or medium whereas making dosas.
If utilizing an iron pan, unfold ¼ to ½ teaspoon oil all around the pan. Use a silicon brush, spoon, kitchen towel or an onion halve to unfold the oil. Bear in mind to not unfold oil on a nonstick pan.
Hold the warmth on low to low-medium, so to simply unfold the batter. If the pan base could be very thick, then preserve the warmth to medium. If the pan could be very sizzling, you received’t be capable of unfold the batter in a spherical circle.
12. Pour a ladle of the batter within the heart.
13. With the ladle, gently unfold the batter to a neat spherical and barely thick dosa.
14. These dosas should not skinny, however barely thick. You may even make uttapams with this dosa batter.
15. Cowl the dosa with a lid and prepare dinner it for some minutes.
16. When the highest appears cooked, you possibly can unfold some oil on it. It’s worthwhile to prepare dinner these dosas on one aspect solely.
17. When the bottom has turned golden, take away and serve. Put together all dosas this manner. The leftover batter may be refrigerated and you can also make uttapams with it, the following day.
18. Serve Vendhaya Dosa sizzling or heat with kara chutney, tomato chutney or onion chutney.
Professional Suggestions
- Whereas soaking the rice and lentils, you possibly can soak them individually as effectively.
- In case you really feel like skipping the urad dal, then add a complete of ½ cup tuvar dal.
- 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.
- 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 situations in your metropolis. In a cool temperature, it takes extra time to ferment and if the local weather is sizzling, the batter will take much less time to ferment.
- The signal of a well-fermented batter is a faint bitter aroma with tiny air pockets in it.
- Hold the pan on a medium warmth as whether it is too sizzling, you then received’t be capable of 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.
- You must prepare dinner this dosai on one aspect solely. So, when the bottom turns golden, you possibly can take away and serve.
- The leftover Methi Dosa batter may be refrigerated and used to make uttapams as effectively, the following day.
Extra Basic Dosa Recipes To Attempt!
Breakfast Recipes
Breakfast Recipes
Breakfast Recipes
Vegan Recipes
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Vendhaya Dosai | Methi Dosa
Vendhaya Dosai are gentle and comfortable dosa made with fermented dosa batter. This batter is made out of idli rice, lentils and fenugreek seeds.
Prep Time 9 hrs
Cook dinner Time 30 minutes
Complete Time 9 hrs 30 minutes
Forestall 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 instances with water after which soak in 1.5 cups water for five hours. If you need, you possibly can soak the rice and dals individually.
In a small bowl take the fenugreek seeds.
Rinse a couple of 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 wherein the fenugreek seeds had been soaking. Additionally add ½ cup recent water.
Grind to a positive and clean batter. The fenugreek seeds will likely be sticky, whereas grinding, however proceed to grind until you get a clean fluffy batter.
- You may grind in batches or all of sudden. 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 preserve apart the batter to ferment for 8 to 9 hours. Relying on the temperature situations in your metropolis you possibly can preserve 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 getting ready the dosas, simply calmly combine or stir the batter.
Now warmth a forged iron griddle or nonstick pan. The pan ought to be medium sizzling. You may preserve the warmth to a low or medium whereas making dosas.
If utilizing an iron pan, then unfold ¼ to ½ teaspoon oil all around 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 preserve the warmth on low to low-medium, so that you’re simply capable of unfold the batter. If the pan base could be very thick, then preserve the flame to medium. If the pan could be very sizzling, you received’t be capable of unfold the batter in a spherical circle.
Pour a ladle of the batter within the heart and with the ladle itself, gently unfold the batter to a neat spherical circle and a barely thick dosa.
These dosas should not skinny and barely thick. You may 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 cooked, you possibly can unfold some oil on it. It’s worthwhile to prepare dinner these dosas on one aspect solely.
When the bottom has turned golden, take away and serve. Put together all methi dosas this manner. The leftover batter may be refrigerated and you can also make uttapams the following day or day after.
Serve Vendhaya Dosa sizzling or heat with kara chutney, tomato chutney or onion chutney.
- If you wish to skip urad dal, then total add a complete of ½ cup tuvar dal (pigeon pea lentils).
Diet Details
Vendhaya Dosai | Methi Dosa
Quantity Per Serving
Energy 331 Energy from Fats 99
% Every 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 Ok 1µg1%
Calcium 23mg2%
Vitamin B9 (Folate) 129µg32%
Iron 4mg22%
Magnesium 23mg6%
Phosphorus 68mg7%
Zinc 1mg7%
* % Every day Values are primarily based on a 2000 calorie weight loss plan.
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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