Ingredients:
3 cups parboiled rice
1/2 cup raw rice
1/2 cup blackgram dal (urad dal)
2 tbsp fenugreek seeds
salt to taste
oil for frying
Method:
1. Soak both the rice together. Soak dal and fenugreek seeds together. After 2-3 hours, grind both separately; then mix the batters, add salt, beat thoroughly, leave overnight to ferment.
2. Next day, heat a tawa, grease lightly, pout a ladleful of batter; spread into a thin circle. Pour some oil all around and in the center. Cook till done.
3. Serve hot with any chutney.
Note: This dosai is very light and highly nutritious.
3 cups parboiled rice
1/2 cup raw rice
1/2 cup blackgram dal (urad dal)
2 tbsp fenugreek seeds
salt to taste
oil for frying
Method:
1. Soak both the rice together. Soak dal and fenugreek seeds together. After 2-3 hours, grind both separately; then mix the batters, add salt, beat thoroughly, leave overnight to ferment.
2. Next day, heat a tawa, grease lightly, pout a ladleful of batter; spread into a thin circle. Pour some oil all around and in the center. Cook till done.
3. Serve hot with any chutney.
Note: This dosai is very light and highly nutritious.
2 Responses to "Venthia Dosa"
Menthya in Kannada = fenugreek in english.
Menthya in Kannada, Fenugreek in English and Venthiam in Tamil.
So the recipe is correct.