Ingredients

Oats—3 cups

Hesaru kaalu ( green moong dhal//green gram)—3/4 cup

Coriander leaves (kothambari soppu//hara dhaniya)—handfull

Curry leaves (karibevu//kadipatta)—few

Dry red chillies ( ona menasina kayi//lal mirch)—3 to 4

Black pepper corns ( kaalu menasu)—1 teaspoon

Jeera (jeerige//cumin seeds)—1 tablespoon

Ginger ( shunti//adarak)—small piece

Hing (asafoetida//ingu)—1 teaspoon

Salt —to taste

Method

Wash hesaru kaalu and oats in separate bowls and soak in enough water for about 6 to 7 hours or overnight.

Next day drain water from hesaru kaalu and rinse again.

Drain water completely.

Then transfer the drained hesaru kaalu and soaked oats and add all the other ingredients and grind them to a smooth batter adding sufficient water.

The dosa batter must be thick yet must be of pouring consistency.

Do not make the batter very thin ( runny).

Let it rest for 5 to 10 minutes.

Heat a nonstick pan or iron tava on medium flame.

Grease it a little.

Pour a laddle full of batter and spread it in circular motion.

Sprinkle little oil all over and around dosa and cook covering with a lid.

Once done remove the dosa from ends .

Fold and serve hot dosa with chutney or any curry.