Vendhaya Dosai with Khara Chutney | Fenugreek seeds Dosa

                                                       I’m back with one more Dosa recipe.. My hubby just reminded me that this would be the 30th Dosa here… 30th?? Wow! Seems i am going closer to his dream of seeing at least 50 varieties.. {Talk of a Dosa lover couple.. Are you one?} If you are, then do check my Dosa Corner! page.. Now coming back to Vendhaya Dosai, you must be bored listening but it was my personal Google search {Mr Hubby!} who found this recipe.. The cravings *clearly evident* on his face as he saw the dosa compelled  me to make it the next day itself..

                                                         To tell you the truth, i am very lazy to “cook & click” nowadays.. My new DSLR is giving me a hard time as i am yet to learn various features in it.. Also i am not able to present well with all my mind behind the lighting, exposure, etc.. Hope i learn soon! Btw these pics are clicked with my “old is gold” camera itself and don’t the dosas look pretty with all those pores on them?? Loved the texture of this dosa..

                                                              And the chutney is so good that i have made it at least 5 to 6 times already with every dosa possible.. A lip smacking combo they make.. Soft and spongy Vendhaya dosai dunked into the spicy hot & tangy Khara chutney is a heaven made match.. So yum! Do try out this combo and enjoy a delicious breakfast the South Indian way.. Happy and Healthy Cooking!!

Health Benefits of Dosas: Since it contains lentils, dosas are a great source of Protein and Carbohydrates which can keep your hunger pangs away for a long time thus curbing overeating..Dosas and idlis are probiotic foods(since the batter is fermented) which are beneficial for the absorption of vital vitamins and minerals in the body and also for improving immunity..


Adapted fromumakitchen

Ingredients: {Makes around 8 to 10 medium sized Dosas}

For the Dosa:
2 Cups Rice {Any variety of Dosa/Idli rice that works best for you!}
1 Tbsp Urad Dal / Skinned split black gram
1 Tbsp Fenugreek seeds/ Methi/ Vendhaya
Salt to taste

Oil to cook the dosa

For the Chutney:
1 tsp Oil
1 tsp Urad dal / Skinned split black gram
4 to 5 Red chillies
1 medium sized Onion
1 large Tomato
1 tsp Tamarind extract
Salt to taste

1. Soak the rice along with Urad dal and fenugreek seeds for around 4 hours..

2. Now grind to a smooth paste making the consistency neither too thick nor watery.. It should be free flowing like regular dosa batters.. Add salt and mix well..
PS: I cant believe i forgot to click a pic of the ground batter.. Do forgive me this time!
3. Keep it for fermentation in a warm place for about 8 hours..
Note: If you feel the batter has become thick after fermentation, add little water and bring back to regular dosa batter consistency..

4. While making dosas, heat a pan and reduce the flame to medium..
5. Pour a ladle of batter in the center of the pan and spread just lightly to get the round shape and forms a thick dosa.. Do NOT spread like regular ones..

6. Cover and cook for few seconds..
7. Apply oil towards the sides.. When the top portions of the dosa looks cooked, remove from flame..

8. For the Khara chutney, Heat oil in a pan and add urad dal.. Fry it till it turns brown.. Now add red chillies.. Fry for few seconds..

9. Add finely chopped onion and fry till translucent..

10. Now add finely chopped tomatoes and fry till they are cooked but not mashed completely.. Allow it to cool..

11. Grind it with tamarind extract and salt to a smooth paste.. Use little water while grinding..

Enjoy soft and spongy Vendhaya Dosai with spicy Khara Chutney!

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!

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