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. 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 Read More
