Ingredients:
1 cup kambu
¼ cup toor dal
¼ cup channa dal
¼ cup urad dal
2 dry red chillie broken
1 sprig curry leaves cut into small pieces
1 shallot cut chopped very fine
A pinch of asafetida powder
Salt to taste
Method:
Soak the kambu, toor dal, channa dal, urad dal and the red chillie.
Soak for about 3 hours. Drain and grind coarsely.
The batter should be thick.
Add in the cut curry leaves, chopped onions, sasfoetida powder and salt.
Heat a dosai kal, pour a ladle full of batter on the kal.
Just spread a little, like an oothappam. Drizzle little gingelly oil around.
Cook both sides till little brown, remove and serve with any chutney.
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