Vendhaya Dosai – Fenugreek Seeds Dosai

January 26, 2015 Breakfast/DinnerDosa Corner  15 comments

Vendhaya (Fenugreek Seeds) Dosai is a traditional dosa variety. It is very good for health – reduces body heat. Vendhayam/Fenugreek seeds is the hero of this vendhaya dosai. It gives a magical aroma to these soft, spongy dosas. This is usually made thick. This goes well with Coconut Chutney/Milagai Podi.


Now to the recipe…




[Soaking Time- 3-4 hrs : Fermenting Time- 7-8 hrs : Cooking Time- 10 mins]


  • Idli Rice – 2 cups
  • Urad Dal – 2tbsp
  • Vendhayam/Fenugreek seeds – 1 tbsp
  • Salt – as needed
  • Oil – to drizzle





  • Take idli rice, urad dal and vendhayam in a vessel and wash it. Soak it for 3-4 hours. Once soaked, add it to the grinder. Add water enough to grind and strain any excess water and keep it aside.

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  • Grind it into a smooth batter. Add water in between if needed. Vendhayam might stick to the sides of the grinder, so make sure it grinds well. Add enough salt and transfer it to a vessel large enough to allow the batter to ferment. Let it ferment for 7-8 hours or overnight in a warm place.

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  • Once fermented mix the batter with a ladle. Heat a tawa and pour a ladle full of batter in a circular motion. I normally make it thick. Drizzle some oil and cook covered in medium flame for a couple of minutes or until cooked. Remove from the tawa.

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Vendhaya Dosai is ready.

Serve hot with coconut chutney.





  1. The batter should be a little watery than the normal dosa batter.
  2. Fermenting the batter is very important. Else the dosas will not be soft and spongy.
  3. No need to flip this vendhaya dosai. It will get cooked when covered.

15 comments to Vendhaya Dosai – Fenugreek Seeds Dosai

  • padma  says:

    Very nice!! This is my most favourite dosa…Thanks for the recipe dear:)

  • veena  says:

    so spongy.. very healthy dosa

  • Aparna  says:


    When ever I grind the dosa batter first thing it doesn’t ferment n rise high n then it turns in to yellowish colour
    The weather is always different where I live
    Kindly advise any alternative if the batter doesn’t rise

    Thank you

    • Sundari Nathan  says:

      Hi Aparna,
      Keep the ground batter in a warm place, I live in a cold place and normally leave it near the stove while I cook during the day. U can alternatively keep it a convection oven with just the light turned on or U can add 1/4 tsp of baking soda to the batter and allow it to ferment too. Hope this helps.

      • Sudhakar  says:

        Yes!! The suggestion to keep inside the microwave with the light turned helps. I live in Nairobi, Kenya where it is cold most of the time hence the batter never ferments but someone gave this suggestion on Authentic indian recipes page on FB and i tried it helps somewhat.

        Nice recipe Sundari! keep the posts coming in.


  • sathya priya  says:

    Amazing spongy dosa.Really healthy.

  • marudhuskitchen  says:

    Wonderful soft and crispy dosas

  • jayashree  says:

    lovely dosas

  • Suja hari  says:

    I love these spongy dosas and it reminds me of my mom ‘s fenugreek Dosa !!!

  • Hema  says:

    Look at the holes in the dosa, so spongy, superbly done..

  • Jay  says:

    very tempting

  • sona  says:

    Healthy dosa.. looks so spongy and delicious.

  • gayathri  says:

    soft and yummy dosa.tempting.

  • satish  says:

    Idli rice or Dosa rice?

    • Sundari Nathan  says:

      It’s idli rice as I have mentioned in the recipe.. I don’t use any other special rice for dosa.. It’s the same idli rice for both..

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