Fenugreek, also known as methi, is a versatile ingredient that has been used in Indian cuisine and traditional medicine for thousands of years. Rich in galactomannan, a soluble fibre, it lowers the risks of cardiovascular health and helps to slow down the absorption of sugar into the bloodstream. Rich in antioxidants such as flavonoids it can help protect the body against damage from free radicals and reduce the risk of chronic diseases such as heart disease and cancer.
Foodialogues shares the recipe of vendhaya dosa/fenugreek seed dosa loaded with this medicinal spice which has been used since 4000BC. Its anti-inflammatory properties and rich content of magnesium and iron prevents early cognitive decline. Top the dosa with podi or potato masala to make it extra special.
VENDHAYA DOSA / FENUGREEK SEED DOSA
Ingredients for Vendhaya Dosa:
- BOILED RICE 1 C
- URAD DAL/BLACK GRAM DAL ¼ C
- FENUGREEK SEEDS 2 TBSP
- SALT AS REQUIRED.
Preparation Method for Vendhaya Dosa:
- Wash and soak the ingredients for 4 hours. Grind to a smooth batter and allow to ferment overnight.
- Make into dosas on a hot girdle.
- Eat hot with chutney and sambhar of choice. Can top with podi/masala to make podi dosa/masala dosa.
