Fenugreek Dosa and Vada Curry

This is one of the popular dishes you find in the restaurants across Chennai and and the rest of Tamil Nadu. It takes time and effort to prepare this dish but the outcome justifies it! Apart from being a breakfast dish, it can even be had as an evening snack or for dinner :)

Ingredients for Dosa:

Split black lentil - 1/2 cup

Idli rice - 3 cups

Fenugreek seeds - 1/2 cup

Beaten rice - 1/4 cup

Yoghurt - 1 1/2 tbsp

Method :

1. Soak idli rice, beaten rice and fenugreek together. Soak split black lentils seperately. soak both for 5-6 hours.

2. Grind the split black lentils first . When it is alomst fine add the idli and beaten rice  and fenugreek seeds and grind to a smooth batter.

3. Remove and transfer to a handi. Add the whisked yogurt and mix well. Keep in a warm place for fermenting for 8 -10 hours[or overnight].

4. Place a non stick tava on to heat. When hot pour a ladle full of batter on the tava and spread well. Turn when golden brown and crisp.

5. Serve hot with vada curry and plain chutney.


Ingredients for Vada :

Channa dal - 1 cup

Onion -  2 medium

Fennel seeds[ saunf] - 1tsp

Ginger - 1/2' piece

Dry redchilli - 4

Curry leaves -  8-10 leaves

Salt to taste

Oil for frying  

Method :

1. Soak the channa dal for an hour. Then coarsely grind it adding dry red chillies, fennel seeds and ginger..

2. Add the finely chopped onions, finely cut curry leaves and salt to the channa mixture and mix well. Make small lemon size patties.

4. Deep fry the patties in oil, till golden brown in color. Repeat the same till all the mixture is done.

3. Keep them aside.

Ingredients for the Curry : 

Onion - 3 big  finely chopped

Tomato - 2 big, finely chopped

Fennel seeds - 1 tsp

Green chilli - 1 chopped

Cloves - 5

Cinnnamon - 1'' piece

Mint leaves - 7-8 leaves

Green peas - 1/2 cup

Turmeric powder - 1/4 tsp

Kashmiri chill powder - 1 1/2 tsp

Cashewnut - 10-12

Coconut milk 1/2 cup [thick milk]

Ginger paste  - 1/2 tbsp

Garlic paste - 1 1/2 tbsp

Coriander powder - 2 tbsp

Curry leaves - 2 sprig

Salt - to taste

Oil -  for seasoning    

Coriander leaves - 1 tbsp finely chopped

Method :

1.   Coarsely blend the cinnmon, cloves and fennel seeds. Soak the cashewnuts for 10-15 minutes in         warm water.

2. Heat oil in a flat bottomed pan, add the coarsely ground spices and saute or a minute. Add the curry     leaves, onions, ginger and garlic pastes, saute for till the onions turn translucent.

3. Add the chopped tomatoes, green chilli and saute till the tomato turns pulpy. Add coriander, red          chilli and turmeric powders and mix well for 1-2 minutes.

4. Add the green peas and salt, mix well. Add a cup of water and mix, cover and cook for 8-10              minutes.

5. Add the cashewnut paste and stir. Cook for 2 minutes.

6. Add the crushed vada pieces and stir well. Add the coconut milk mix and cook for 3 -4 minutes.         Put off the heat.

7. Transfer to a serving dish and garnish with coriander leaves. 

8. Serve alongside fenugreek dosas.