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

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 refigerator. Poondu molaapdi/ raw garlic dry chutney is the best combination for this dosa. I have tasted this dosa with sambar, chutney , korma 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 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.

INGREDIENTS

Idli rice/ salem rice / boiled rice – 4 cups ( 1 cup = 250 ml) Fenugreek seeds / Methi seeds – 2 tbsp  Urad dal – 1 tbsp Toor dal – 2 tsp Salt & water – as needed.

METHOD

Wash and soak the rice for 2 hrs. Similarly , wash and soak urad dal, toor dal and methi seeds for 2 hrs. You can also soak everything together and grind in mixie too. Now grind the methi seeds along with dals with water for 10 mins.Batter will be fluffy becomes smooth.. Then add the rice with required water and salt to it , grind to make a smooth batter. Remove and transfer it to a bowl.Check for salt. Let it ferment for 10 hrs or over night. The next day ,mix the batter well with the ladle. Add little water if batter is too thick. Pour it on the hot dosa tawa.Spread a little , drizzle sesame oil around it and cover cook for 1- 2 mins .No need to flip over. Make it thick or thin as per ur wish.. Remove the dosa and serve hot with poondu molaapdi or coconut milk.

POONDU MOLAPDI / GARLIC CHUTNEY

INGREDIENTS

Garlic – 1 bulb or 15 flakes. Red chilli – 5 -7 nos Grated Coconut – 1 tbsp  Salt – as needed. Oil – 1 tbsp

METHOD

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

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