Ingredients:
(A)
2 cups kambu
½ cup toor dal
½ cup channa dal
¼ cup urad dal
2 dry red chillies
1 tsp aniseeds
(B)
1 onion chopped fine
2 green chillie chopped fine
2 pips garlic chopped fine
½ an inch ginger chopped fine
OR run in a mixie to a coarse paste
(C)
1 sprig cury leaves chopped
2 tbs sprouted green gram
½ tsp aniseeds
Salt to taste
Method:
Wash all the ingredients clean in (A)
Soak them for about 6 hours.
Grind them to a coarse consistency.
Now add in all the ingredients in (B).
Add also all the ingredients in (C)
Mix into a thick batter.
Heat a dosai kal, wet your hands and take a handful of the batter.
Pat it on the dosai kal, pat till a thin adai is formed.
Drizzle little gingelly oil around. Cook on both sides.
Remove and serve with any chutney.
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