Kambu Dosai Recipe

Soak fenugreek seeds and urad dal separately and the millet separates in a bowl with water. Let them soak for 4 to 6 hours. First take urad dal in a blender and make it into a puree, add little water at a time. Now transfer this in a large container, take millet in the same mixer and puree again. Pour this into the container. Add in salt and mix well. Cover and let it ferment overnight. Next day, give the batter a good mix and make dosa, drizzle oil around the sides and cook till golden on the bottom. Flip over and cook again. Serve.