Vendhaya dosai / Menthilu Dosai / Fenugreek Seeds Dosai

Vendhayam / Fenugreek / Menthilu has more medicinal effects and is used for reducing blood sugar level and blood pressure. Its very good for digestion,constipation, asthma ,head colds, etc., Its benefits are innumerable. Buttermilk with some fenugreek powder cools the body, regulates the digestion and is a perfect treat in Summer. Introducing this wonderful medicinal seed in our regular tiffin, especially to dosai is an intelligent invention by our elders. Due to this fenugreek seeds, we get crispy,crunchy dosa in golden colour. During our childhood, we used more of this dosa at home with a fresh coconut chutney and milagaipodi.

Ingredients

Par Boiled Rice or Idly Rice - 3 Cups

Urad Dal / Ulutham Paruppu / Minna Pappu - 1.25 Cup

Vendhayam / Fenugreek Seeds / menthilu - 3 tbsp

Salt - To taste

Olive Oil - Enough for frying the dosas.

Method

1. Wash the rice and dal thoroughly and soak them in water together in the same vessel. Add the fenugreek seeds also along with that and soak it for 4-5 hours.
2. After that, grind them in a wet grinder nicely by adding water little by little. Due to fenugreek, the batter becomes so fluffy and the quantity may be more. So, carefully grind them and store the batter in a big vessel. Add required amount of salt to the batter.
3. It might take few hours for fermentation. After its done, mix the batter and take out a portion from the big vessel.
4. To that portion, add little water and make the batter ready for making dosas.
5. On a thick dosa pan, add little oil and heat it till the kadai gets heated uniformly.
6. After that, pour a big spoonful of the batter in the center and form a big round by spreading them uniformly.
7. Add drops of oil on the sides of the dosa. Fry them on both sides till the dosa gets into golden colour.
8. Take out the crispy, crunchy golden dosa and serve this hot with a spicy chutney.
9. Continue the process for making the rest of the dosas.
10. Store the remaining batter immediately in the fridge forlater use and also to preserve its freshness.

Tips

Use a cut onion piece for cleaning the dosa pan everytime before pouring the dosa batter. This makes it easier to flip the dosas onto the other sides and dosa does not stick to the pan.

Store the dosa batter immediately into the fridge after taking some portions of the batter. Don't keep the main batter vessel next to the stove while making the dosas. This might add some sourness to the batter.