Ingredients

• 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