Karuppu Ulundu Dosa

Ingredients

·         1½ cups split black gram with skin (chilkelwali urad dal), soaked for 4-5 hours and drained

·         ½ cup idli rice, soaked for 4-5 hours and drained

·         2 tbsps split Bengal gram (chana dal), soaked for 4-5 hours and drained

·         1 tsp fenugreek seeds, soaked for 4-5 hours and drained

·         Salt to taste

·         Oil to drizzle

·         Coconut chutney for serving

·         Molagapodi for serving

Method

1.      Transfer urad dal, rice, chana dal and fenugreek seeds in a blender jar.

2.      Add 2 cups water and grind to a fine batter. Transfer in a bowl, mix well with hand and set aside to ferment for 6-8 hours.

3.      Add salt and mix well.

4.      Heat a non-stick tawa. Pour a ladleful of the batter and spread it in a clockwise motion to make a disc. Drizzle oil and cook for 2 minutes. Fold in half and place on a serving plate.

5.      Serve hot with coconut chutney and molagapodi.