Ingredients:

• 1 cup – husked black gram (urad)
• 1/2 tsp – Fenugreek
• 2 cups – all purpose flour (maida)
• Salt, to taste

Method:

1. Wash and soak urad with fenugreek for 2 hours and grind to a smooth paste.
2. Add salt to taste. Allow to ferment over night.
3. Mix maida with enough water to form a batter, the consistency of pouring cream. Keep covered over night.
4. Next morning, the maida will settle at the base as a thick paste with clear water on top. Carefully drain away the water, add the thick paste to the urad batter and mix well.
5. Add water, if necessary to make a thick pouring batter, and salt.
6. Heat a thick flat griddle, preferably non stick, till few drops of water, sprinkled on it sizzle and evaporate quickly.
7. Lower the flame and pour 1/2 cup of batter on it. Spread quickly with the back of a ladle in concentric circles to form a thin dosa.
8. Drizzle some oil all round and on top.
9. Cook till the under side is light brown. Turn the dosa and cook the other side.
10. Serve hot with a chutney.