Flavorful and Versatile Vendhaya Dosa (Fenugreek Dosa)

fenugreek dosa served with chutney on plate

5 from 1 vote

Flavorful and Versatile Vendhaya Dosa (Fenugreek Dosa)

Vendhaya dosa, also known as fenugreek dosa, is a delicious and adaptable South Indian dish made with idli rice, raw rice, and urad dal, enriched with the goodness of fenugreek seeds.

Prep Time8

Cook Time20

Grinding and fermenting time9

Total Time17 20

Course: Breakfast, tiffin

Cuisine: South Indian

Keyword: methi dosa, vendhaya dosai

Servings:

Calories: 364kcal

Author: Srividhya G

Ingredients

Measurement Details: 1 cup= 240ml; 1tbsp =15ml; 1 tsp = 5ml;

1 cup raw rice
1 cup idli rice
½ cup urad dal whole urad dal
1 tbsp fenugreek seeds
2 tsp salt
1.5 to 2 cups water for grinding and more to soak
4 tbsp oil for making dosa. ½ to 1 tsp for each dosa

Instructions

Rinse and soak: In a bowl, combine urad dal and fenugreek seeds. In a separate bowl, add raw rice and idli rice. Rinse both mixtures thoroughly 4 to 5 times until the water runs clear. Add enough water to each bowl and let them soak for at least 6 to 8 hours.
Grind the batter: Once soaked, drain the water from the urad dal and fenugreek seeds. Add ¼ cup of water to a wet grinder, then add the urad dal mixture and grind to a fine batter, gradually adding ⅓ to ½ cup of water as needed. This process takes about 15 minutes. Next, drain the soaked rice and add it to the wet grinder. Grind until smooth. While grinding, I used ½ cup of ice-cold water. Transfer the ground batter to a large vessel or the inner pot of an Instant Pot for fermentation. Rinse the grinder with ¼ cup of water and add it to the batter. Finally, mix in salt and combine well.
Ferment the batter: For fermentation, I use an Instant Pot. Instead of the IP lid, I cover it with another lid and set the Instant Pot to Yogurt Mode for 10 to 12 hours. Fermentation time varies between 8 to 14 hours, depending on the climate. Once fermented, gently mix the batter, add ¼ to ½ cup of water, and stir until it reaches a pourable consistency.
Cooking the vendhaya dosai: Heat a well-seasoned cast-iron pan. Once hot, reduce the heat to medium-low. Take a ladleful of batter and pour it onto the pan, spreading it gently to your desired thickness. Drizzle about ½ teaspoon of oil around the edges. Cover with a lid and let the dosa cook in steam—flipping isn't necessary as it cooks completely in its own steam, though you can flip if desired.
Once the top is fully cooked, loosen the edges and remove the dosa from the pan. Repeat with the remaining batter and serve hot with chutney, sambar, or vada curry.

Notes

You can soak and grind the dal and rice together if preferred. Check my kal dosa recipe for details.
Since I worked with a small quantity, I first ground the urad dal, then added the rice without removing the dal and ground them together.
Instead of idli rice, you can use parboiled rice or brown idli rice.

Nutrition