Ingredients

Huruli kaalu (horse gram)—1/2 cup

Rice ( sona masoori or dosa rice)—2 cups

Uddina belle (urad dhal//split black gram )—1/3 cup

Menthya kaalu (methi dana//fenugreek seeds)—1 tablespoon

Ghatti Avalakki (thick poha//beaten rice)—-1/4 cup

Water—as required

Method for preparing batter

Wash all the above ingredients in water 3 to 4 times.

Soak in enough water for 6 to 7 hours.

Grind the soaked ingredients in a wet grinder or mixer grinder jar to a fine paste using required amount of water.

The batter should not be too thick nor too thin.

Transfer the batter to a big vessel or container,cover and allow it to ferment overnight or 9 to 10 hours.

Next Morning the batter would have fermented well.

Mix well adding salt.

The batter should be like regular dosa batter,adjust the consistency by adding little water if required.

Heat the tava or skillet on medium flame and grease it.

Once hot enough,pour a laddle full of batter in the centre and spread in the circular motion.

Drizzle oil around and to edges and cover with a lid and cook on medium flame.

Once dosa turns brown and crispy,remove with the help of spatula.

No need to flip over and cook.

Serve hot dosa with any chutney of your choice.