Vendhaya Dosa

IMAGERY:

Fenugreek leaves and seeds are one of the most common ingredients in dishes from South and Central Asia. It is used in the preparation of pickles, sambar powder and in some curries. It is used as a flavoring agent too.  Fenugreek is thought to promote digestion, induce labour, and reduce blood sugar level in diabetics. Here we have the dosa recipe with fenugreek seeds. This recipe was introduced to me by my mom. When I tasted this dosa for the first time, I felt the difference in the texture and taste. It was quite different and I asked my mom to share the recipe and now we have the recipe to be shared with everyone. Do invite this dosa in your kitchen and let me know your valuable comments. Do keep in mind that the fenugreek seeds must be added in less quantity as more of the seeds will give bitter taste. Check out the recipe below and enjoy in your breakfast/dinner.

INGREDIENTS:
Raw rice                        500 gm(2 cups) [pacha arisi]
Par boiled rice               500 gm(2 cups) [puzhungal arisi]
Urad dal                        100 gm(1/2 cup)
Fenugreek                      2 tsp [Vendhayam]
Salt                                 As required for the batter
Water                             For grinding

PREPARATION:

• Soak the rice and urad dal together for 3 hours.
• Soak the fenugreek seeds separately for 3 hours

• Grind all the ingredients together in a grinder or a blender by adding water. Do not add too much water as the batter will become runny. Let the batter be of flowing consistency; not too thick and not too thin.

• Add required salt and leave the better to ferment for at least 5 to 6 hours.
• Heat the tava and pour the batter using a ladle. Spread the dosa and sprinkle some oil. Cook the dosa on both the sides.

Vendhaya dosa ready to serve, once done.