Vendhaya dosa as the name suggests is made of vendhayam (fenugreek) and rice with very minimal urad dhal. It imparts a very unique flavor from the vendhayam and is very soft. It should be poured like a uthappam a little thick and should be not be flipped. So the dosa is whitish on top with holes and is very soft.
Ingredients Required:
Idly Rice - 2 cups
Urad dhal - 2 tblsp
Fenugreek seeds - 3 tblsp
Salt - as required
Oil - to cook
How to make:
Soak the rice, urad dhal and fenugreek for 6 hours and grind as you would for a dosa batter.
It would take extra time for the fenugreek seeds to grind.
Once ground to a batter mix salt and allow to ferment for 8 hours.
After fermentation, heat a dosa pan and when hot, pour two ladles of the batter and spread minimally.
Drizzle some oil on the sides.
Allow to cook for a few minutes and you would see holes appear on the top.
Close and cook for a minute so the top gets cooked.
Remove from pan and serve with chutney of your choice.
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