Fenugreek Dosa (Venthayam Dosa)

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Ofcourse, as a South Indian Tamil household, we experiment with Dosas a lot.

Here is my last week's breakfast recipe:


Idli rice: 3 cups; Full Urad dhal: 3 table spoons; Fenugreek: 3 tablespoons.

I soaked all these ingredients above overnight. Fenugreek needs more than 3 hours to soak, so it is better to soak them for a longer duration.

Next morning, after grinding these ingredients with a cup of water and adequate quantity of salt, dosa batter was ready.

I served this with coconut chutney and sambar.

This dosa smells more of Fenugreek and will be fully brown and crisp, if you cook in small flame.

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