{"id":5038,"date":"2009-04-12T10:47:00","date_gmt":"2009-04-12T10:47:00","guid":{"rendered":""},"modified":"2025-03-06T12:37:55","modified_gmt":"2025-03-06T12:37:55","slug":"vendhaya-dosai-with-poondu-molaapdi","status":"publish","type":"post","link":"https:\/\/www.chitrasfoodbook.com\/vendhaya-dosai-with-poondu-molaapdi\/","title":{"rendered":"Vendhaya Dosai \/ Fenugreek Seeds Dosa \/ Methi Dosa Recipe With Garlic Chutney"},"content":{"rendered":"
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\"VENDHAYA<\/a><\/div>\n
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.<\/div>\n
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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. <\/div>\n
\"METHI<\/a><\/div>\n
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I used to have 2 dosas with milk and 2 dosas with molaapdi \ud83d\ude42 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.\n<\/div>\n
\"Methi<\/a><\/p>\n

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Vendhaya dosai \/ Methi dosa \/ Fenugreek seeds dosa with Garlic chutney<\/h1>\n

\"Vendhaya<\/p>\n

Vendhaya dosai \/ Methi dosa \/ Fenugreek seeds dosa with Garlic chutney. We call it as vendhaya dosai and poondu molaapdi in Tamil.<\/h3>\n

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Cuisine:<\/span> Tamil nadu<\/span> <\/div>\n
Category:<\/span> Main course<\/span> <\/div>\n
Serves:<\/span> 15<\/span> <\/div>\n
Prep time:<\/span> 15 Minutes<\/span> <\/div>\n
Cook time:<\/span> 5 Minutes<\/span> <\/div>\n
Total time:<\/span> 20 Minutes<\/span> <\/div>\n<\/div>\n
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Chitra Ganapathy <\/span><\/a><\/span><\/p>\n

INGREDIENTS<\/strong> <\/p>\n<\/div>\n

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1 cup = 250ml<\/p>\n
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  • Idli rice\/ Salem rice \/ Parboiled rice \u2013 2 cups <\/span><\/li>\n
  • \u2022 Fenugreek seeds \/ Methi seeds \u2013 1.5 tbsp <\/span><\/li>\n
  • \u2022 Urad dal \u2013 1 tbsp <\/span><\/li>\n
  • \u2022 Toor dal \u2013 1\/2 tbsp <\/span><\/li>\n
  • \u2022 Salt & water \u2013 as needed<\/span> <\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n
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    HOW TO MAKE VENDHAYA DOSAI<\/strong><\/div>\n
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    1. Wash and soak idli rice for 4 hours. <\/li>\n
    2. Wash and soak methi seeds, urad dal and toor dal together for 4 hours.<\/li>\n
    3. Grind methi seeds and dal to a thick, smooth paste. Add soaked rice.<\/li>\n
    4. Grind to a smooth paste adding required water. Cover and ferment the batter in a vessel for 15 hours.<\/li>\n
    5. The next day, add salt. Mix well and adjust batter consistency adding little water.<\/li>\n
    6. Make crispy or thick dosa as you like. Cover and cook it drizzling oil.<\/li>\n
    7. Remove and serve with garlic chutney \/ Poondu molaapdi and sweetened coconut milk. <\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n
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