Vendhya dosai is done with vendhaym or methi seeds .They say it is good for pregnant women because during that period the body will be really hot so this cools the body.When ever i get mouth ulcer my mom makes this dosai it helps in healing that too..
Ingredients:
Rice - 2 cups(Idly rice preferred or any boiled rice)
Urad dhal (ulandham parupu)- 1/4 cup
methi seeds (vendhayam) - 3 table spoon.
Salt - As needed
Method:
1.Wash and soak rice Urad and methi seeds for 2 hrs.Then grind them either in mixi or grinder.
2.In a vessel pour the batter when it is ground really fine .Add salt and mix it well.
3.Allow this batter to ferment over night.The next day the batter will be really fluffed.
4.Now mix the batter if the batter is thick add some water and make it to the consistency of dosa batter.
5.Now place the dosa tawa in the stove when it gets hot grease it with oil and pour 1/4 cup of batter and spread it in circular motion make the circle really small because uthappam is supposed to be thick and small now spread tomato green chilly and coriander leaves.Now pour oil to its sides and cover it with the lid.
6.After a 15 seconds using the spatula flip the dosai so that it gets cooked in other side too.
That's it vendhaya dosai ready ,this goes when with tomato chutney and chilly chutney.
Note :
It should be cooked in medium flame or it will turn black.
2 comments:
I didnt know this bit of info about methi seeds or fenugreek seeds as we call it.Im glad I run into your post because this would be good for my sister who's pregnant right now.Thanks for sharing this.I came across your blog from the foodieblogroll and I'd love to guide our readers to your site if you won't mind.Just add your choice of foodista widget to this post and it's all set, Thanks!-Alisa@Foodista
i tried your Vendhaya dosai, it came out really good you know(actually am studying in UK and i never tried cooking in India before, lol), loads of thanks to you..
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