Here is the measurement for kambu/cholam dosai that we usually prepare...
3 heaped cups kambu/cholam
1 heaped cup idli rice
1 cup urad dhal(not heaped)
1 tsp methi seeds
Soak everything overnight and grind to a slightly coarse batter. Add salt to taste.
Let ferment for 8 hrs.
U can use this batter to make idlis as well as dosais. i presonally prefer dosais than idlis...
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