2.Fenugreek seeds are high in soluble dietary fibre and mucilage, hence prevents constipation.
3.It is also rich in many vitamins like vitamin B6, folic acid, riboflavin, niacin, vitamin A, and vitamin-C that are essential for optimum health.
4.Fenugreek seeds increases production of breast milk in nursing mothers.
5.They also considered to be effective in lowering blood cholesterol levels.
6.It reduces menstrual cramps.
If you love healthy dosas like me, then do check my thinai dosa, kambu dosa, quinoa adai dosa and more dosa varieties.
Vendhaya dosa or fenugreek seed dosai is a very healthy dosa prepared with rice, urad dal and fenugreek seeds. It is soft, spongy and tastes very delicious. It needs less ingredients and is easy to make.
- 2 cups Idli Rice
- 2 tbsp Whole Urad dal (without skin)
- 2 1/2 tbsp Fenugreek seeds (vendhayam)
- Salt needed
- Oil for making dosas
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Wash and soak rice and urad dal together for 4-5 hours.
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Soak 2 1/2 tbsp of fenugreek seeds overnight.
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Grind everything together to a smooth paste adding little water from time to time. Batter should be similar to uthappam batter consistency. Add salt needed and mix well.
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Leave it overnight to ferment. The next morning you can make soft, spongy and delicous fenugreek dosa.
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Heat a tawa, grease it with a little oil. Mix the batter well and pour a ladle of batter in the center of the tawa and spread it in a circular motion. Do not spread too much. The dosa should be a little thick.
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Drizzle a tsp of sesame seed oil around the dosa. Cook covered on medium heat.
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You do not have to flip this dosa. If you want you can flip it over.
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Once cooked (tips for beginners - touch the dosa with wet fingers and check, if the batter sticks to your finger, cook for a few more minutes) remove from tawa and serve hot.
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Super soft, spongy and healthy fenugreek dosa is ready.
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Serve hot with any chutney of your choice.
Kara chutney goes very well with this dosaÂ
Watch the video of making Vendhaya dosai
Preparation
Wash and soak 2 cups of idli rice and 2 tbsp of whole skinned urad dal together for 4-5 hours. Soak 2 1/2 tbsp of fenugreek seeds overnight, so that they will get ground well with the rice.
Grind everything together to a smooth paste in a wet grinder (preferably) adding little water from time to time. Batter should be similar to uthappam batter consistency. (You can also grind fenugreek seeds separately in a mixie and add it when grinding rice and urad dal as I have shown in the video)
Add salt needed and mix well.
Leave it overnight to ferment. The next morning you can make soft, spongy and delicious vendhaya dosa.
Method
Heat a tawa and grease it. Mix the batter well and pour a ladle of batter in the center of the tawa and spread it in a circular motion. Do not spread too much. The dosa should be a little thick.
Drizzle a tsp of sesame seed oil around the dosa. Cook covered on medium heat.
You do not have to flip this dosa. Once cooked remove from tawa and serve hot.
(Tips for beginners – touch the dosa with wet fingers and check, if the batter sticks to your finger, cook for a few more minutes)
Super soft and healthy vendhaya dosa is ready. Serve hot with kara chutney or tomato chutney or onion chutney.
Note – If needed, you can soak a tsp of tur dal along with the other ingredients to get a nice color. I did not add tur dal.
You might like my other healthy dosa varieties and 100 Breakfast RecipesÂ
I tried ur sponge dosa.it was a success. Let Me try this cosa also.. Ur blog helping me to learn different dishes….
what is the difference between this and traditional dosa. There also we add methi small amount for getting soft dosa.
Prepared yesterday…. it was too good…. Thanks for this wonderful recipe…
I like this site a lot. All your recipies are excellent with all the item measurement perfect
Nice recipe.
What is measure for one cup? Is it 200 or 250 ml
I use standard measuring cups and spoons.Check my my measuring spoons and cups For this recipe you can use any cup but stick to the measurments.
Hi Padhu, thanks for the recipe.. But I had difficulty spreading this dosa.. It wasn't smooth.. If I try to spread there are some lumps.. Any tips??
I presume that the consistency of the batter must have been thick.
Well.. It was not.. May be I shall try adding little more water and check.. May be I put vendhayam more.. Not sure..
Let me try it the next time 🙂
Thanks again for your prompt reply!!
If dosa tawa is too hot, you will face difficulty in spreading and lumps will form.. Dilute the batter a little and cool down the over heated tawa.. And spread..
I tried vendhaya dosai and everyone at home liked it. Thanks padhu
Very useful thanks
Hi padu iam a great fan of ur receipes what ever receipes I have tried seeing ur blog it came out very well thanks a lotttt dear
I tried this dosa recipe and it has come out well.. everyone in home liked it very much.. it goes great with sambhar..
This was a great hit in my house. Initially I was little apprehensive seeing the urad dhal and fenugreek measurements. But gave it a try. Dosa was super soft and spongy. It tasted awesome with coconut milk and poondu milagai podi.
Can we use fenugreek sprouts instead of fenugreek seeds, in which case no soaking is required for the sprouts