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April 12, 2009

Vendhaya Dosai / Fenugreek Seeds Dosa / Methi Dosa Recipe With Garlic Chutney

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We make this vendhaya dosai / fenugreek seeds dosa / methi dosa at least once in a month. This is very good for health. It reduces the body heat and good for stomach ulcer & diabetes. I learnt this recipe from my MIL and I made it yesterday. It was crispy, spongy and tasted great.

This fenugreek seeds dosa batter can be stored for few days in refrigerator. Poondu molaapdi/ raw garlic dry chutney is the best combination for this dosa. I have tasted this dosa with sambar, chutney, kurma etc. But nothing can beat this poondu molaapdi. U can have this dosa with coconut milk or milk mixed with jaggery syrup.
I used to have 2 dosas with milk and 2 dosas with molaapdi :) It may resemble like aapam, but it tastes different. Usually it is made thick like uttapam but my husband likes it crispy. So I make thick ones for me & crispy ones for him. It tastes & comes out great in either ways! Do try this vendhaya dosai with garlic chutney. It doesn't taste bitter at all if the batter is fermented well. Check out the video below for better understanding.

Methi seeds dosa

Vendhaya dosai / Methi dosa / Fenugreek seeds dosa with Garlic chutney

Vendhaya dosai / Methi dosa / Fenugreek seeds dosa with Garlic chutney

Vendhaya dosai / Methi dosa / Fenugreek seeds dosa with Garlic chutney. We call it as vendhaya dosai and poondu molaapdi in Tamil.

Cuisine: Tamil nadu
Category: Main course
Serves: 15
Prep time: 15 Minutes
Cook time: 5 Minutes
Total time: 20 Minutes

1 cup = 250ml
  • Idli rice/ Salem rice / Parboiled rice – 2 cups
  • • Fenugreek seeds / Methi seeds – 1.5 tbsp
  • • Urad dal – 1 tbsp
  • • Toor dal – 1/2 tbsp
  • • Salt & water – as needed
  1. Wash and soak idli rice for 4 hours.
  2. Wash and soak methi seeds, urad dal and toor dal together for 4 hours.
  3. Grind methi seeds and dal to a thick, smooth paste. Add soaked rice.
  4. Grind to a smooth paste adding required water. Cover and ferment the batter in a vessel for 15 hours.
  5. The next day, add salt. Mix well and adjust batter consistency adding little water.
  6. Make crispy or thick dosa as you like. Cover and cook it drizzling oil.
  7. Remove and serve with garlic chutney / Poondu molaapdi and sweetened coconut milk.

  • Wash and soak the idli rice for 4 hours. Similarly wash and soak urad dal, toor dal and methi seeds for 4 hours. You can also soak everything together and grind in mixie too.
  • Now grind the methi seeds along with dals with water to a thick paste. Batter will be fluffy becomes smooth. Then add the rice with required water to it, grind to make a smooth batter.
vendhaya dosai tile1
  • Remove and transfer it to a bowl. Check for salt. Let it ferment for 10 to 15 hours or over night.
vendhaya dosa tile2
  • The next day, add salt and mix the batter well with the ladle. Add little water if batter is too thick. Pour it on the hot dosa tawa. Spread it thin or thick, drizzle sesame oil around it once the dosa is 50% cooked. 
  • Cover cook for 1- 2 mins in medium flame till bubbles appear and dosa cooks well. More bubbles will appear if the batter is properly fermented else dosa will smell raw and taste bitter. So make sure you ferment the batter well depending on the weather in your place.  No need to flip over. 
  • Remove and serve hot with poondu molaapdi and sweetned coconut milk. You can make both crispy and thick dosa as you like.
vendhaya dosa tile3

  • Garlic – 1 bulb or 15 flakes.
  • Red chilli – 5 -7 nos
  • Grated Coconut – 1 tbsp
  • Salt – as needed.
  • Oil – 1 tbsp
How to grind:
  • Peel the garlic and keep it aside.
  • Heat a kadai with oil and roast the red chillies till it turns dark brown.
  • Now grind the garlic flakes, roasted red chillies, grated coconut with the required salt. Please don’t add water. This chutney should be coarse.
  • Remove and Keep it in the serving bowl.

Serve with this dosa by adding sesame oil. This molapdi stays good even for 10 days when refrigerated and it tastes good with dosa & idli too.

vendhaya dosai


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Saritha said...

this dosa is new to me,will try this today.Can i replace idly rice with idly rava

Gita Jaishankar said...

This dosa is very new to me, with toor dhal sounds very intresting Chitra, thanks for the great tips about garlic and fenugreek :)

Uma said...

Dosa looks gorgeous and yummy. Garlic chutney is new to me. Looks great :)

Ashwini said...

Love Garlic chutney..yummm. Fenugreek has so many advantages..We use a spoon full for all dosas..

Raks said...

Me too love this combo and I mix curd with that molaapdi u know:P
Do u really eat 4 dosas? ;D ;D

Ramya Vijaykumar said...

Amazing Kitchen clinic details... Toordhal in dosa thats new for me... Kewl I liked the Garlic chutney very tempting...

Pooja said...

New recipe to me chitra..I just add few methi seeds to my dosa batter..Looking yummy..

Suparna said...

Adding methi seeds to doa is a healthy tip, My Amma puts it in all kinds of dosa batters for health purpose. The molaapdi is new to me, looks spicy and great with dosas wow!

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vidhas said...

Yummy Dosa and poonu podi. I have tasted in my friends place, i love this. Very nice information about methi, garlic etc.

jayasree said...

My version of menthiya dosa is different. Yours look spngy. Your version sounds interesting and shall try it sometime.

lubnakarim06 said...

Oh wow healthy and yum.....Informative post on fenugreek.

Chitra said...

Thanku all dearies:)

Unknown said...

Hey thanks for stopping by! U hve a nice blog too, I liked the kitchen clinic space nice infn! Both vendhya dosa and garlic molaapdi sounds new to me...will give a try soon!

Ana Powell said...

Hi Chitra
Excellent information you`re sharing with us.
Thanks x

A_and_N said...

Poondu milagai podi sounds like a very interesting variation. Bookmarked :)

phanitha said...

garlic chutney sounds mouthwatering..

Priya Sriram said...

Hi Chitra, thanks for stopping by my blog... :)
Your blog looks great with awesome recipes and kitchen clinic :)

Ammu said...

Very new to me. Sure will try this

Deepthi Shankar said...

Nice dosa, quita new to me

Varsha Vipins said...

Uluva dosa is my fav Chitra..Mom used to make this all time..looks great..:)

sharada said...

thanks for dropping by & leaving your lovely comment.
You too have a wonderful space &
the dosa seems definitely healthy.
Got to know lot of methi seeds - i thought it was only good for treating constipation.
Do visit again

Vibaas said...

wow that dosa looks so spongy! :)

chef and her kitchen said...

Thank you chitra for dropping by..You have a very nice blog and i liked especially your kitchen clinic section which gives very good information..

Raks said...

இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துக்கள்!

Vikis Kitchen said...

Poondi thovayal / podi is my favo.
will u add tamarind with that podi? venthaya thosai I can even smell it from here. flavorful combination. Nice post.
Happy New year dear.

Tangled Noodle said...

When you mentioned that you'd had this dosa with korma, my tummy rumbled in hunger! But garlic chutney sounds so good, too! Thanks again for such excellent information on fenugreek and garlic.

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kittymatti said...

This is my first time here.. You have a fantastic blog here.. Love the way u write about the ingredients! Great job!

Preeti Kashyap said...

Can you tell me how much of methi seeds I need to put for 2 glasses of rice?

Chitra said...

Hi preeti,
For 2 glasses of rice , u need to put fistful of methi seeds which comes around 1/8 cup.
@ varunavi, u can try replacing idly rawa.I have not tried yet but i am sure it will come out well..

Chitra said...

Yes , u can try .. But grind the idli rava nicely along with urad dal & methi seeds. else u cant make the dosa :)

Unknown said...


Need cup measurement in ml or weight? So wil try ur recipes n let u knw

Chitra said...

Here 1 cup is 200 gms.. 1 tbsp is 15 gms.. Its in weight not ml .. Hope u'll try n let me know :)

uthaman said...

It is mentioned that 500mg of fenugreek seeds to be taken daily, i thingk it is wrong. May be it is 50mg. per day - for lowering blood sugar and pressure. In my home my mother always used to cook with fenugreek seeds, perungayam wherever needed. The health benefits are so many and it adds good flavour and taste to the foods. We are really gifted by the God with such rare herbs which are used as food and with best medicinal qualities for our health. Our (south) Indian kitchens are seemingly having really meaningful spices for food preparation and good health. I can say that if one is maintaining good food practices (i.e., limited intake) even if it is a favorite food or tastier one, should not go for full stomach of food and must eat in time and only after digestion of the previous food. i mean, only after feeling hungry one should take further food. that also to be half stomach food will help to avoid obesity, pressure and any other health problems.

Chitra said...

Thank u so much Mr,Uthaman.Its a typo.Changed it now. As u said,eating half stomach keeps us healthy.At least for dinner , everyone should follow this.But sadly,most of us don't do this..Thanks for the info and ur suggestion :)

dewdrops said...

Mrs. Chitra,
I tried your poondu molapadi. It was excellent. Thank you.
I try only the easiest ones in your index. Thanks again

Chitra said...

Thank u so much Keerthi sir.Keep trying and give ur comments. :) Its sure encouraging !