Venthiya Dosai – Version 1
Venthiya Dosai served with Coconut Chutney
All of us love Dosai, especially if it is soft, fluffy, porous and if using the right formula, it is certainly a much loved, hit recipe. You might be wondering what is this Venthiya Dosai – Version 1. Yes I will be posting few more Venthiya Dosai recipes with different ingredients shortly. This Dosai is soft and is good for lunch box. Goes well with any chutney , sambar, idli podi and pickles accompanied with a cup of thick curds.
Idli rice – 4 cups
Whole urad dhal – 1 cup
Thoovar dhal – 1/4 cup
Methi seeds ( Venthiyam ) – 1 and 1/2 teaspoons
Thick poha ( Aval ) – 1 cup
Salt to taste
Oil and ghee ( mixed in equal proportions ) – required amount to drizzle around the dosai
Wash and soak the Idli rice, Urad dhal, Toovar dhal, Methi seeds in sufficient amount of water for 4 hours. Wash the Poha and soak it in1 and 1/4 cups of water for 2 hours. Drain the rice and dhal mix. Grind it in a wet grinder. Add required amount of water. Add the soaked poha. Grind to a fine batter. Transfer the finely ground batter to a dish. Add salt to taste. Mix well with your hand. Cover and leave the batter aside to ferment for 8 to 10 hours.
Heat a dosa tava. Grease it well with oil. Make medium sized thick dosai. Drizzle the mix of oil and ghee around the Dosai. Keep the flame on medium. Flip the Dosai. Cook till golden on sim flame. Remove the Dosai to a plate. Similarly make all the dosas. Serve hot with any chutney of your choice.
1) Can also make crispy, thin,big roast Dosai.
2) This batter is perfect to make Masala Dosai.