Vendhaya dosa

Recipe by
Total Time:
17.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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  • 2 cups - par-boiled rice
  • 1/4 cup - urad dal
  • 1/4 cup - sprouted fenugreek
  • Salt for taste

How to Make Vendhaya dosa

  • Sprout soaked fenugreek seeds, and soak rice and urad dal separately overnight.
  • Grind the soaked urad dal and sprouted fenugreek together into a fine batter.
  • Then grind the rice into a smooth batter.
  • Mix both the batters and add enough salt. Mix well.
  • Close with a lid and leave it untouched for minimum of 5 hours to ferment.
  • Whip the batter once and make small pan cakes on a hot skillet and roast it on both the sides by adding few drops of oil or ghee. Serve.
  • Recipe courtesy: 4th sense cooking