• 1 cup idli Rice
• A fistful of mudakathan keerai
• 1/2 tsp Fenugreek seeds
• Salt – as needed
- Soak rice and fenugreek seeds together for 3 hours.
- Grind rice and keerai along with salt. Allow the batter to ferment for at least 8 hours overnight.
- Next morning, pour the batter on a heated tawa and prepare soft or crispy dosas.
- Serve with any hot chutney.
- Recipe and Image courtesy: Nithu’s Kitchen