South Indian delicacies has many dishes, particularly those for breakfast, which can be actually nutritious. Thus, an amazing 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 mild, porous and delicate dosas but additionally 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 delicate dosas made with a fermented batter of rice, lentils and fenugreek (methi) seeds. This Tamil model 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 may make these dosas at dwelling.
Some recognized and confirmed well being advantages of methi embody – it’s good for diabetics; helps to maintain the sugar ranges in blood in management; it is a superb 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 forth.
Methi has a outstanding bitter style. Nonetheless, on this recipe of Vendhaya Dosai, it isn’t strongly felt. Solely a gentle bitterness is there, which is completely fantastic 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 forth. 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 up to now. Her recipes by no means fail and are all the time a hit 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 nicely.
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 special taste to this dosai.
In accordance with me, the chutney that needs to be served with Vendhaya Dosas needs to be a spicy one like Kara Chutney, Tomato Chutney or Onion Chutney. These spicy chutneys praise and pair nicely with the faint bitterness of the dosas.
A evenly candy coconut chutney gained’t be capable to match up and pair nicely with this Methi Dosa. You may also serve this dosai with any spicy vegetable chutney.
Step-by-Step Information
Find out how 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 occasions with water after which soak in 1.5 cups water for five hours. When you want, 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 contemporary water.
6. Grind to a easy and fantastic batter. The fenugreek seeds will look sticky, whereas grinding. However proceed to grind until you get a easy fluffy batter. You’ll be able to 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, general I used ¾ cup contemporary 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 nicely. Cowl and preserve the batter apart to ferment for 8 to 9 hours. Relying on the temperature circumstances 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 subsequent day. It ought to have a faint bitter aroma with tiny air pockets in it. Simply evenly combine or stir the batter.
Make Methi Dosa
11. Warmth a forged iron griddle or non stick pan. The pan needs to be medium sizzling. You’ll be able to preserve the warmth to a low or medium whereas making dosas.
If utilizing an iron pan, unfold ¼ to ½ teaspoon oil everywhere in 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.
Maintain the warmth on low to low-medium, as a way to simply unfold the batter. If the pan base may be very thick, then preserve the warmth to medium. If the pan may be very sizzling, you gained’t be capable to unfold the batter in a spherical circle.
12. Pour a ladle of the batter within the middle.
13. With the ladle, gently unfold the batter to a neat spherical and barely thick dosa.
14. These dosas are usually not skinny, however barely thick. You’ll be able to 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. You should 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 could be refrigerated and you may make uttapams with it, the subsequent day.
18. Serve Vendhaya Dosa sizzling or heat with kara chutney, tomato chutney or onion chutney.
Skilled Suggestions
- Whereas soaking the rice and lentils, you possibly can soak them individually as nicely.
- When you really feel like skipping the urad dal, then add a complete of ½ cup tuvar dal.
- You must grind a easy batter for this recipe. Whereas grinding, the fenugreek seeds might be sticky at first. However proceed grinding until you get a easy, fluffy batter.
- Like for some other dosa batter, this Vendhaya Dosai batter additionally must be fermented nicely. The timings will differ relying on the local weather and climate circumstances 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.
- Maintain the pan on a medium warmth as whether it is too sizzling, then you definately gained’t be capable to 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 could be refrigerated and used to make uttapams as nicely, the subsequent day.
Extra Basic Dosa Recipes To Strive!
Breakfast Recipes
Breakfast Recipes
Breakfast Recipes
Vegan Recipes
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Vendhaya Dosai | Methi Dosa
Vendhaya Dosai are mild and delicate dosa made with fermented dosa batter. This batter is produced from idli rice, lentils and fenugreek seeds.
Prep Time 9 hrs
Prepare dinner Time 30 minutes
Whole Time 9 hrs 30 minutes
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 occasions with water after which soak in 1.5 cups water for five hours. If you would like, 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 contemporary water.
Grind to a fantastic and easy batter. The fenugreek seeds might be sticky, whereas grinding, however proceed to grind until you get a easy fluffy batter.
- You’ll be able to grind in batches or all of sudden. I floor in two batches and added a complete of ¾ cup contemporary 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 nicely. Cowl and preserve apart the batter to ferment for 8 to 9 hours. Relying on the temperature circumstances 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 making ready the dosas, simply evenly combine or stir the batter.
Now warmth a forged iron griddle or nonstick pan. The pan needs to be medium sizzling. You’ll be able to preserve the warmth to a low or medium whereas making dosas.
If utilizing an iron pan, then unfold ¼ to ½ teaspoon oil everywhere in 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 may be very thick, then preserve the flame to medium. If the pan may be very sizzling, you gained’t be capable to unfold the batter in a spherical circle.
Pour a ladle of the batter within the middle and with the ladle itself, gently unfold the batter to a neat spherical circle and a barely thick dosa.
These dosas are usually not skinny and barely thick. You’ll be able to 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. You should 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 could be refrigerated and you may make uttapams the subsequent 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 general 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
% Day by 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%
* P.c Day by day Values are primarily based on a 2000 calorie weight loss plan.
This Vendhaya Dosai submit from the archives first revealed on September 2016 has been republished and up to date on November 2022.
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