Ingredients

Alasande kaalu ( lobia// black eyed beans)—1 cup

Medium rave ( sooji//semolina)—1/2 cup

Green chillies (hasiru menasina kayi// hari mirch)—2 to 3

Jeera (jeerige// cumin seeds)—1 tablespoon

Ginger (shunti // adarak)—small piece

Curry leaves (karibevu //kadipatta)—few

Coriander leaves ( kothambari soppu// hara dhania)—2 tablespoons

Asafoetida (hing//ingu)—1 teaspoon

Salt—to taste

Sugar—1 teaspoon

Curd (mosaru//Dahi)—2 tablespoon

Water - as required to grind

Method

Wash alasande kaalu and soak in water for about 5 to 6 hours or overnight.

Drain the water and rinse again.

Next transfer the drained alasande kaalu into a mixer grinder jar.

Add all the other ingredients and grind 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).

Pour the batter into a bowl,mix well.

Heat a nonstick or iron tava or skillet on medium heat.

If your using iron tava,grease a little with oil.

Sprinkle little water,when it stops sizzling,then pour batter.

If you are using nonstick pan,no need to grease or sprinkle water.

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

Drizzle little oil and cook on medium heat.

Remove the dosa from ends when it turns brown.

Flip and cook the other side also.

Healthy and tasty dosa is ready to serve.

Serve the dosa with chutney or pickle or curd.