Ingredients:
3 cups kambu
1 cup urad dal
3/4 tsp funugreek seeds
salt to taste
Method:
Clean and soak all the ingredients over night.
The next day grind everything to a smooth yet slightly
grainy paste.
Add salt and mix, the consistency should be like a dosai batter.
Ferment it for about 8 hours.
Heat a dosai kal , and do how you would with the dosai batter.
drizzle oil around the dosai. flip and cook the other side.
Its best eaten , as soon as it is made.
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