Vendhaya Dosa and Poondu Podi / Fenugreek Pancake and Spicy Garlic Chutney

Vendhaya Dosa is my all time favourite. I used to have  Vendhaya Dosa in my childhood days atleast once in a week during summer. The Fenugreeek seeds make our body cool and for sure it wont be bitter. The best combo for these dosa is Poondu Podi.  Here goes the recipe for the Vendhaya Dosa and the Poondu Podi.

For Vendhaya Dosa:
Ingredients:

• Par boiled rice – 2 cups
• Urad dal – 1/2 cup
• Fenugreek seeds – a handful (1/4 cup)
• Salt – to taste
• Sesame oil – to taste

Method of Preparation:

1. Soak the urad dal and fenugreek seeds together atleast for 4 hours.
2. Soak the par boiled rice for 6 to 8 hours or overnight.
3. Grind the urad dal and fenugreek seeds by adding little by little until you get a smooth and soft batter.
4. Transfer it to a tall or wide container and then grind the par boiled rice.
5. Grind it like how you grind for dosa batter and then mix it with the urad dal.
6. Add salt and mix them with hand completely.
7. Let it ferment atleast for 8 hours.
8. After it is fermented, it is ready to use.
9. Heat tawa and add little water to the batter if needed (it should be like dosa batter consistency)
10. Take half a laddle full of batter. Pour and spread it a little.
11. Take little oil and pour around the corner.
12. When it is cooked on one side, turn it to the other side.
13. Remove it from heat after 3 minutes.
14. Serve hot with poondu podi or spicy chutney.

For Poondu Podi:

• Garlic – 4 full garlic (around 3 cups peeled)
• Red chillies – 25 (approximately)
• Salt – to taste
• Oil – 4 tsp
• Sesame oil – to taste

Method of Preparation:

1. Heat 1 tsp of oil in a pan and fry the red chillies and keep them aside.
2. Heat 1 tsp of oil in the same pan and fry garlic until they turn light golden color.
3. Grind the red chillies first and then add the garlic and salt and grind coarsely.
4. While eating add sesame oil to it and enjoy with Vendhaya dosa.

Note:

• The addition of sesame oil to the dosa and poondu podi will definitely give extra flavor.
• Poondu podi can be stored in an airtight container for even 1 month.
• Dosa wont be good if you try make it crispy. It should be soft.