How to make Idli/Dosa Batter with Vendhayam/Methi | Super Soft Dosa Batter | with all Tips & Tricks

"Craving fluffy idlis and soft dosas? 🥞✨ Try our Methi (Vendhaya) Maavu idli-dosa batter recipe at home!💫

Vendhaya/methi Maavu-idli-dosa batter, "Whip up the perfect South Indian fluffy idlis and soft dosas for breakfast with our Methi (Vendhaya) Maavu idli-dosa batter recipe! 🥞🌿 Easy to make and full of flavor, it's the ultimate comfort food for any morning."✨

Ingredients:

Idli rice - 4 cups/glass (1 cup = 250g)

Urad dal - 1 tbsp

Fenugreek seeds (vendhayam | methi) - 1 hand full (30 g)

Rice flakes - 1 handful (30 g)

Castor seed | kottamuthu - 6-8 no

Rock salt - 1 handful (30 g)

Water - as per need

Preparation Method:

In a bowl, add 1 tbsp of urad dal.

One hand full (30 g) of vendhayam/methi (Fenugreek seeds)

If you like my video, please like, share and subscribe. Thank You.

"Yaan Petra Inbam Peruga Ivvaiyagam"

(Let's the World get the same Bliss that I got from our lord)

Tirumular

Stay with us for more videos.

Close it with a lid and soak it for 8 - 12 hours.

Note:- Which rice to use? Parboiled rice works best for idli-dosa batter. Use any idli rice, ukda idli rice, ukda chawal Parboiled Sona masoori also be used. It's better to avoid Basmati and white rice, and any other kind of long rice.

Fenugreek seeds are rich in fibre and antioxidants. Many health benefits include diabetes, blood pressure, weight loss, etc. In addition, it helps in reducing heat and regulating body temperature.

Add one hand full (30 g) of rice flakes. Close it with a lid and soak it for 8 - 12 hours.

Crush 6-8 no of Castor seed | kottamuthu and remove the shells

In a mixer jar, add the skin-removed Castor seed/kottamuthu and soaked urad dal and vendhayam/methi (Fenugreek seeds)

grind into a thick paste, add the soaked methi water to grind,

That's it. Your "vendhayam/methi idli/dosa batter" is ready.

Hope you enjoyed my recipe and will meet you in the next one.

pour the same into the container

rinse it thoroughly

Once cleaned, pour the required amount of water.

In another bowl, add 4 cups/glass (1 cup = 250g) of idli rice

Add one hand full (30 g) of rock salt and more rice and grind.

till the batter becomes smooth and soft.

mix the batter nicely, close it with a lid and keep it aside. Let it ferments for 8 - 12 hours at room temperature.

After 8 hours, the batter is well fermented. Now the batter is ready to use.

Pour some water mix well and rinse it thoroughly. Once cleaned, pour one glass of water.

Note:- For a good outcome, evening/night is the best time to soak the rice before going to bed or closing your kitchen.

after 10 hours, rice and vendhayam/methi (Fenugreek seeds) soaked well and nicely. Rinse the rice thoroughly

add soaked rice and grind it finely, till the batter becomes smooth and soft. Pour it into the batter container.

Note:- fermentation is very crucial in making perfect dosa. Place in a warm place 8-10 hours of fermentation are needed. In a cold place, it takes 10- 12 hours or more. The fermented batter would be airy, light and raised in volume.