This dosa is only made with millets and urad dhal and no rice. This proportions are for dosa only. I didnt try making idlis now. Will post the proportions for idli recipe in a separate post. The batter fermented well and the dosas came very crispy and good. Here I have served them with lamb kheema curry and tilapia fish curry.
Ingredients:
1. Millets (I have used barnyard millet or kuthiravali here), 2 cups.
2. Urad dhal, 2 tablespoons.
3. Fenugreek seeds, 1/2 teaspoon.
4. Salt, 1/2 teaspoon.
Preparation:
Wash the millets and urad dhal and soak them along with the fenugreek seeds for 2-3 hours. Grind them smoothly with salt. The batter should be of pourable dosa consistency. Let it ferment for 6-8 hours and prepare dosas after that.
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