Vendhaya Dosa-Thenga paal

Description	Dosa using methi - good for health. Add to favorites
Cuisine Style	Tamil Nadu Cuisine
Recipe by	Deepasundari Senthilnathan (Click Here to view more recipes from Deepasundari Senthilnathan )
Servings	2 Adult(s)
Rating	Not Rated
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Ingredients for Vendhaya Dosa-Thenga paal Recipe

For Vendhaya Dosa:-
Idli rice - 3 cups
White Urad dhal - 1/2 cup
Fenugreek(Uluva/Methi) - A small amount
Salt - As reqd
Oil - As reqd

For Thenga Paal:-
Coconut - 1/2 of one
Jaggery(Sharkkara) - 150 gm





Preparation Method of Vendhaya Dosa-Thenga paal Recipe
For dosa batter preparation:- 1)Soak all the ingredients in water except salt for 6 - 7 hours and grind them into a nice batter. 2)Add only a small amount of methi as it will give a bitter taste when added more. 3)Add salt as per requirement. Keep aside overnight. 4)Heat the tava and pour the batter into thin dosa. Add oil as per requirement. 5)Close the dosa in tava using a plate, so that u do not need turn the dosa. 6)After 1 - 2 mins, take the dosa out. :- Can keep the batter in the refrigerator and use for 2-3 days. For Thengaa paal Preparation:- 1)Grate the coconut (half moodi). 2)Grind the coconut with little water and take the coconut milk by filtering it. 3)Add a little water to the jaggery and make it as liquid(jaggery water). 4)Filter to get rid of the wastage present in the jaggery. 5)Heat the jaggery water in a pan for some time. 6)Pour the coconut milk into the jaggery water. Boil for few minutes. :- Do not boil for a long time.

Vendhaya Dosa-Thenga paal

Dosa using methi - good for health.

Ingredients for Vendhaya Dosa-Thenga paal Recipe

Preparation Method of Vendhaya Dosa-Thenga paal Recipe