Urid dal / ulunthu / black gram splits - 1 cup
Ragi / Finger millet flour - 2 cups
Fenugreek seeds - 1 tbsp
Salt to taste
Wash and soak black gram splits and fenugreek seeds together for about 1 hour.
After 1 hour grind to a fine paste in the mixer grinder.
Now mix with ragi flour and add salt.
Add necessary water to form a batter of flowing consistency like for idly batter.
Allow to ferment overnight.
Now take 1 cup batter and mix 1 tbsp water and mix well to make a slightly thin batter.
Heat dosa pan and grease it. When hot add a spoon batter and spread to form dosa.
After 30 seconds turn and allow to cook another 20 to 30 seconds. serve with chutney, sambar or any other gravy.
If you want to store in refrigerator then don't make the batter watery than shown. But if you use the
batter after fermentation then the batter can be made of dosa consistency.
If you need to prepare idly then prepare batter without fenugreek seeds and the consistency is as shown.