VENDHAYA/ FENUGREEK DOSAI

This is one of the regular breakfast items that my mom makes for my dad these days. This recipe is a keeper in any diabetic recipe list and is an ideal breakfast for diabetics since fenugreek is one of most popular home remedies known to lower blood sugars. This dosa goes well with any idli podis or any tomato-based chutney or curry although the classic combination is with garlic idli podi. The batter is usually made with boiled rice but I have tried this recipe with regular brown rice and it turned out well too. 

Ingredients:
1. Boiled rice, 1 cup. I have used brown rice here.
2. Urad dhal, 1 tablespoon.
3. Fenugreek seeds, 1 tablespoon.
4. Salt, 1/2 teaspoon.

Preparation:
Wash the rice and dhal and soak them for 3-4 hours. The dhal and the fenugreek seeds needs to be soaked just for an hour. Grind everything into a smooth batter and let it ferment overnight or 6-8 hours. The batter should be of pourable consistency.  Heat a flat pan or a cast iron pan and rub an oil-dunked soft cloth or a half cut onion on the top of the pan surface.  Pour a ladle full of dosa batter on the surface and let it spread evenly over the pan by gently tilting the pan. Cook closed on low flame for 2-3 minutes until the dosa is cooked. This dosa need not be flipped. Serve hot with any spicy and tangy side dish.