1cupidli riceor parboiled rice or 200 to 205 grams idli rice
¼cupwhole or split urad dal(husked black gram) or 50 grams
¼cuptuvar dal(arhar dal or pigeon pea lentils) or 50 grams tuvar dal
1tablespoonfenugreek seeds(methi seeds or vendhayam) or 12 grams fenugreek seeds
¼cupwaterfor soaking methi seeds
1.5cupswaterfor soaking rice and dals
¾cupwateror add as required
¼ to ⅓teaspoonrock salt (edible and food grade)or add as required
oil as required
soaking rice, lentils and vendhayam/methi seeds
Take 1 cup idli rice or parboiled rice, 1/4 cup whole or split urad dal and 1/4 cup tuvar dal in a bowl or pan.
Rinse for a couple of times with water and then soak in 1.5 cups water for 5 hours. If you want, you can soak the rice and dals separately.
In a small bowl take 1 tablespoon methi seeds.
Rinse once or twice and soak in 1/4 cup water for 5 hours.
grinding and fermenting vendhaya dosa batter
Before grinding, strain all the water from the rice and dals and then add half of the rice+lentils in a wet grinder jar. Add all the methi seeds along with the soaked water. Do not discard the water in which the methi seeds were soaking. Also add 1/2 cup fresh water.
Grind to a smooth batter. The methi seeds will be sticky, while grinding, but continue to grind till you get a smooth fluffy batter. You can grind in batches or all at one. I ground in two batches. For the first batch, I first added 1/2 cup water and for the second batch, I added 1/4 cup water. So overall I used 3/4 cup fresh water. If you have soaked the lentils and rice separately, then you can grind the lentils & methi seeds first and then the rice.
Now pour the batter in a bowl and pan.
Add 1/4 to 1/3 teaspoon rock salt.
Mix very well. Cover and keep aside the batter to ferment for 8 to 9 hours. Depending on the temperature conditions in your city you can keep for less or more time. As its raining here and cool all the time, the batter took around 16 hours to ferment.
preparing vendhaya dosa
After fermentation, the dosa should have a faint sour aroma with tiny air pockets in it.
Before preparing the dosas, just lightly mix or stir the batter.
Now heat a cast iron griddle or non stick pan. The pan should be medium hot. You can keep the flame to a low or medium while making dosas. If using an iron pan, then spread ¼ to ½ tsp oil all over the pan. Use a silicon brush or spoon or kitchen towel or an onion halve to spread the oil. Do not spread oil on a non stick pan. Do keep the flame on low to low-medium flame, so that you are easily able to spread the batter. If the pan base is very thick, then keep the flame to medium. If the pan is very hot, you won’t be able to spread the batter in a round circle.
Pour a ladle of the batter in the center and with the ladle itself, gently spread the batter to a neat round circle and a slightly thick dosa.
These dosas are not thin and slightly thick. You can even make uttapams with the vendhaya dosa batter.
Cover the dosa with a lid and cook it for some minutes.
When the top looks cooked, you can spread some oil on it. You need to cook these dosas on one side only.
When the base has turned golden, remove and serve. Prepare all methi dosas this way. The leftover batter can be refrigerated and you can make uttapams the next day or day after.
Serve vendhaya dosa hot or warm with kara chutney, tomato chutney or onion chutney.
If you want to skip urad dal, then overall add 1/2 cup tuvar dal (pigeon pea lentils).