Indications :
Botanical name: Trigonella foenum
English name: Fenugreek leaves
Tamil name: Vendaya keerai
Preparation
Ingredients:
Wheat flour – 50 gm
Buttermilk – 25 ml
Onion – 30 gm
Fenugreek leaves – 30 gm
Curry leaves – 2 gm
Green chilly – 2
Sesame oil – 10 ml
Rock salt – to taste
Water - sufficient quantity
Method:
Make a batter with wheat flour to a thin consistency. To this add fenugreek leaves, green chilly; curry leaves, chopped onions and salt. Mix well. Keep aside for 20 minutes. Heat a shallow iron pan. Pour the batter with a spoon from the corners to the middle to make a thin dosa. Sprinkle a spoon of sesame oil on it. When it is roasted brown, turn it to next side. Roast till done. Serve it with mint chutney or onion chutney.
- It balances vata and Kapha
- It nourishes the dhatus
- The fenugreek leaves, onions & curry leaves has anti- oxidant properties
- It improves the immunity
- It also helps in digestion
- Fenugreek reduces blood sugar
- This is suitable for diabetes
Botanical name: Trigonella foenum
English name: Fenugreek leaves
Tamil name: Vendaya keerai
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Preparation
Ingredients:
Wheat flour – 50 gm
Buttermilk – 25 ml
Onion – 30 gm
Fenugreek leaves – 30 gm
Curry leaves – 2 gm
Green chilly – 2
Sesame oil – 10 ml
Rock salt – to taste
Water - sufficient quantity
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Method:
Make a batter with wheat flour to a thin consistency. To this add fenugreek leaves, green chilly; curry leaves, chopped onions and salt. Mix well. Keep aside for 20 minutes. Heat a shallow iron pan. Pour the batter with a spoon from the corners to the middle to make a thin dosa. Sprinkle a spoon of sesame oil on it. When it is roasted brown, turn it to next side. Roast till done. Serve it with mint chutney or onion chutney.
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