South Indian cuisine has many dishes, especially the ones for breakfast, that are really nutritious. Thus, a great choice when you really want to have something tasty and filling, yet high on the health factor. This Vendhaya Dosai from Tamil Nadu is one such dosa variation. The batter of this dosa is made with idli rice or parboiled rice, lentils and fenugreek seeds (a.k.a methi dana in Hindi). Hence, the dish is also known as Methi Dosa. This recipe not only gives light, porous and soft dosas but also is vegan and gluten-free.
What is Vendhaya Dosai
‘Vendhaya or vendhayam’ is the Tamil word for fenugreek seeds and ‘dosai’ is a dosa (a South Indian savory crepe). Thus, when put together, Vendhaya Dosai simply means a wholesome version of a dosa that has fenugreek seeds – and traditionally from the cuisine of Tamil Nadu in South India.
These are spongy and soft dosas made with a fermented batter of rice, lentils and fenugreek (methi) seeds. This Tamil style Methi Dosa, when paired with a comforting Sambar and an earthy Coconut Chutney makes for a really hearty meal.
This is because methi or fenugreek has innumerable health benefits. Both fenugreek seeds and leaves are very good…
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