Vendhaya dosai is a south Indian breakfast recipe, vendhayam meas fenugreek seeds, methi seeds in general. Full video post.
Salt - As needed
Soak everything except salt together for 3 hours. Grind it until smooth with water as needed. It should be a teeny bit watery than the idli batter. Not too watery. It takes some time to get ground smooth because of the methi seeds(fenugreek).
Use a plastic spatula that comes along with the grinder to wipe off the methi seeds that gets stuck to the walls, hand and the stones while grinding.
Lastly add the salt while grinding and transfer to a large vessel, enough to hold the fermented batter.
Leave it overnight if you grind around evening.Next day morning, mix the batter gently with a ladle and add water if needed.
Heat a dosa pan and grease it with few drops of sesame oil. Spread the batter to a thick dosa and cook it covered in medium flame until gets cooked.
Takes very less time to cook.
No need to flip the dosa and cook as we cook covered.The dosa comes out super soft and porous. If its hard, either it has not fermented properly or the water quantity is less.