Husked black gram (urad) – 1 cup
Fenugreek – ½ tsp
All purpose flour (maida) – 2 cups
Salt – taste
taste. Allow to ferment over night.
Mix maida with enough water to form a batter, the consistency of pouring cream. Keep
covered over night.
Next morning, the maida will settle at the base as a thick paste with clear water on top.
Carefully drain away the water and add the thick paste to the urad batter and mix well.
Add water, if necessary to make a thick pouring batter. Heat a thick flat griddle, preferably
non stick, till few drops of water, sprinkled on it sizzle and evaporate quickly.
Lower the flame and pour ½ cup of batter on it. Spread quickly with the back of a ladle in
concentric circles to form a thin dosa.
Drizzle some oil all round and on top. Cook till the under side is light brown. Turn the dosa
and cook the other side. Serve hot with a chutney.
Put a serving spoonful of batter on a hot griddle. Spread just a little, like an omelette.
Sprinkle a tsp. of oil on it. Cover with a plate.
Allow to fry over low heat, till bottom is golden brown. Serve immediately with any chutney.
A dash of finely chopped onions, green chillies, coriander or cheese may be sprinkled
over the dosa, as soon as it is spread. Proceed to cook as above.