Vendhiyam Dosa / Fenugreek Crepe

This is one of my favorite dosa recipes. The best part is that it’s healthy as well and hence I can shut out all the guilt that comes from eating other favorite foods like buttery crossiants for example. Also, it’s a cooling dish which is the need of everyday in this tropical heat!

The not so good part is the amount of time it takes – which is a lot. So if I want to eat it tomorrow I need to start the soaking, grinding and fermenting today so that it’s all set for tomorrow. Not a dish for instant cravings.

WHAT WE NEED (For 8-10 Dosas / Crepes)

Boiled rice                                         2 cups

Urad Dal/skinned black gram        1/2 cup

Fenugreek                                         1 1/2 tsp

Salt

Oil 

WHAT TO DO

  • Soak the rice, lentils and fenugreek separately in water for 2-3 hours. The water needs to be just enough to immerse the ingredients in.
  • Remove the rice, dal and fenugreek from water. Keep the waters aside.
  • Grind all the ingredients to a batter consistency with the water used for soaking. 
  • You may not need all the water. Add as per requirement.

  

  • Cover the vessel and let it ferment for 6-8 hours.
  • Unlike the idli / dosa batter, this batter will not rise significantly. So don’t worry on that count.

  

    

  • Heat a tava 
  • Pour a ladle full of batter and spread it out like a dosa / crepe.
  • Add 1/2 teaspoon oil on the edges and let it cook.
  • Once the edges of the dosa start browning, use a spatula to release it from the tava and turn it on the other side

  

  • The other side will cook in around 30-40 seconds.
  • Take off from the tava.
  • Repeat the same procedure for the rest of the batter.

  • Enjoy the dosa with a spicy chutney or jam or molaga podi or just like that! Yumm!

  

 NOTES

  • If you are a fan of the fenugreek like I am, then you can up the fenugreek to 2 tsps. 
  • The only way to reduce time is to soak the ingredients in hot water so that they can be ground in 45 minutes instead of 3 hours
  • I used a regular mixer to grind. You can use that or the grinder, whatever works best.

  
This is my entry for the Cooking from the Cookbook Challenge hosted by Srivalli.

  
This is my entry for the popular My Legumes Love Affair started by Susan of The Well Seasoned Cook and currently managed by Lisa of Lisa’s Kitchen. This month’s host is Shaheen of Allotment2Kitchen

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