Ingredients:
1 cup broken kambu
¼ cup urad dal
¼ cup iddli rice
1 tsp fenugreek seeds
Salt to taste
Little gingelly oil
Method:
Soak the kambu, urad dal, iddli rice and fenugreek seeds.
Soak for about 5 hours. Grind to a smooth paste.
Add salt and let it ferment for about 8 hours.
Heat a dosai kal, pour a ladle of the batter.
Spread it like a dosai, drizzle little gingelly oil.
Once cooked remove and serve with any chutney.
You need not cook on both sides.
NOTE: next time I want to try without adding iddli rice.
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