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

VENDHAYA DOSAI RECIPE
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.
METHI DOSA
 
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
 

INGREDIENTS

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
HOW TO MAKE VENDHAYA DOSAI
  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.



HOW TO MAKE VENDHAYA DOSAI – METHOD
  • 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

POONDU MOLAPDI / GARLIC CHUTNEY

POONDU MOLAAPDI
INGREDIENTS
  • Garlic – 1 bulb or 15 flakes.
  • Red chilli – 5 -7 nos
  • Grated Coconut – 1 tbsp
  • Salt – as needed.
  • Oil – 1 tbsp
HOW TO MAKE POONDU MOLAAPDI – 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.
vendhaya dosai
 
 

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38 thoughts on “Vendhaya Dosai / Fenugreek Seeds Dosa / Methi Dosa Recipe With Garlic Chutney”

    1. Chitra

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

      Reply
  2. Gita Jaishankar

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

    Reply
  6. Ramya Vijaykumar

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

    Reply
  8. Suparna

    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!
    TC

    Reply
  9. IO tiens

    Business Objectives
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    Reply
  10. vidhas

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

    Reply
  11. jayasree

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

    Reply
  14. Unknown

    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!

    Reply
  18. Priya Sriram

    Hi Chitra, thanks for stopping by my blog… 🙂
    Your blog looks great with awesome recipes and kitchen clinic 🙂

    Reply
  22. sharada

    hi,
    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

    Reply
  24. chef and her kitchen

    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..

    Reply
  26. Vikis Kitchen

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

    Reply
  27. Tangled Noodle

    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.

    Reply
  29. kittymatti

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

    Reply
  31. Chitra

    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..

    Reply
  33. uthaman

    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.

    Reply
    1. Chitra

      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 🙂

      Reply
  34. dewdrops

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

    Reply
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