Vendhaya Oothapam

Watch how this recipe is made in my new series Ammavum Naanum, where Amma teaches me heirloom recipes that have a story to tell. Subscribe to my YouTube Channel and stay tuned for more:



  • Boiled rice – 1 cup
  • Toor dhal – 1/2 cup
  • Fenugreek seeds – 1/3 cup
  • Urad dhal – 1 tbsp
  • Curry leaves – 7-8
  • Salt – to taste


  1. Soak boiled rice, toor dhal, fenugreek seeds and urad dhal in water for 3 hours
  2. Grind to a coarse batter along with curry leaves
  3. Add salt and mix well
  4. Make sure the batter is neither runny nor dense.
  5. Season the griddle (dosa stone) using bidi lead/ onions/ potato and pour batter.
  6. Gently pat the batter like you would to make Adais
  7. Do not try making concentric circles like you would for Dosai
  8. Slow cook using ghee/refined oil/ sesame oil
  9. Cover with lid to ensure it is well cooked
  10. Flip the oothapam (pancake) and cook on both sides
  11. Serve hot with chutneys/ sambar and/or chilly powder (milagaai podi)


This batter does NOT require fermentation


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The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

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