Vendhaya Dosa-Thenga Paal


Vendhaya Dosa-Thenga Paal

Dosa using methi - good for health.
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Prep Time 30 minutes
Total Time 30 minutes
Cuisine Tamil
Servings 2 people


For Vendhaya Dosa:-

  • 3 cups Idli rice
  • 1/2 cup White Urad dhal
  • Fenugreek A small amount, Uluva/Methi
  • Salt As reqd
  • Oil As reqd

For Thenga Paal:-


  • For dosa batter preparation:- 1)Soak all the ingredients in water except salt for 6 - 7 hours and grind them into a nice batter.
  • Add only a small amount of methi as it will give a bitter taste when added more.
  • Add salt as per requirement. Keep aside overnight.
  • Heat the tava and pour the batter into thin dosa. Add oil as per requirement.
  • Close the dosa in tava using a plate, so that u do not need turn the dosa.
  • 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).
  • Grind the coconut with little water and take the coconut milk by filtering it.
  • Add a little water to the jaggery and make it as liquid(jaggery water).
  • Filter to get rid of the wastage present in the jaggery.
  • Heat the jaggery water in a pan for some time.
  • Pour the coconut milk into the jaggery water. Boil for few minutes.
  • :- Do not boil for a long time.
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