Venthiya Dosai

Consuming fenugreek seeds in any form is very good for lactating mothers. A lot of care is taken during pregnancy itself in order to lactate better once your little one arrives. Venthiya dosai is an easy recipe that can be consumed frequently from third trimester. You can also consume it throughout your pregnancy.

Fenugreek(Methi / Menthulu / Menthya / Venthiyam) can be used in the leafy form or also the seeds form. You can add the fenugreek seeds for tempering. Better way to use it in larger quantities is to make dosas or adding slightly larger quantity (than usual) while preparing the idli batter. You can prepare a variety of dishes with fenugreek leaves and also use the stems of fenugreek in several dishes.

Venthiya dosai is a good breakfast option. Lactating mothers can consume this dosai on the evenings. This dosa does not require fermenting and hence is very easy to make.

Soaking time : 6hours

Fermentation time : 6-7 hours

Cooking time : 10minutes

Ingredients

2 cups raw rice

3/4^th cup fenugreek seeds

Half a cup porched rice

Half a cup fresh curd

Salt to taste

Water for grinding

Oil for frying

Method

Soak the rice and fenugreek seeds in a big vessels with enough water for six hours.
Drain the water and grind the soaked content with half a cup porched rice in a wet grinder. If you are using a mixer grinder for grinding, grind the contents to a smooth paste in batches.
Mix the prepared batter with fresh curd and allow to ferment for 6-7 hours.
After fermentation, add required amount of salt and stir the batter well.
Heat a tawa.
Add a ladle of batter and spread on the tawa.
Pour a teaspoon of oil around the dosa. Cover the tawa with a lid.
Cook the dosa on both sides.
Once done, make more dosas with the batter.
Store the remaining batter in the refrigerator.