Vendhaya Dosa-Thenga Paal

Dosa using methi - good for health.

Vendhaya Dosa-Thenga Paal | Pachakam

Vendhaya Dosa-Thenga Paal

Dosa using methi - good for health.

Category : Vegetarian, Breakfast

By Deepasundari Senthil..

Published On: 08 Mar 2007

Rating: 0
0 Votes, 0 Reviews
Write a Review
30 Minutes
Served : 2
Print Recipe


Step 1

For dosa batter preparation:-
1)Soak all the ingredients in water except salt for 6 - 7 hours and grind them into a nice batter.

Step 2

Add only a small amount of methi as it will give a bitter taste when added more.

Step 3

Add salt as per requirement. Keep aside overnight.

Step 4

Heat the tava and pour the batter into thin dosa. Add oil as per requirement.

Step 5

Close the dosa in tava using a plate, so that u do not need turn the dosa.

Step 6

After 1 - 2 mins, take the dosa out.

Step 7

:- Can keep the batter in the refrigerator and use for 2-3 days.

Step 8

For Thengaa paal Preparation:-
1)Grate the coconut (half moodi).

Step 9

Grind the coconut with little water and take the coconut milk by filtering it.

Step 10

Add a little water to the jaggery and make it as liquid(jaggery water).

Step 11

Filter to get rid of the wastage present in the jaggery.

Step 12

Heat the jaggery water in a pan for some time.

Step 13

Pour the coconut milk into the jaggery water. Boil for few minutes.

Step 14

:- Do not boil for a long time.

Leave your Review

More by This Author

Top Contributors

  • Recipes of Nizana Shammas

    Nizana Shammas

    Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.

  • Recipes of Renukadevi Kumanan

    Renukadevi Kumanan

    Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.