Soak parboiled rice, urad dal and fenugreek seeds separately for 4 hours.
Grind the soaked urad dal with fenugreek seeds into a fine paste.
Grind the soaked pearl millet grains, soaked whole green gram and parboiled rice together into a coarse paste. | Pour both the batters in a vessel, add enough salt and keep aside to ferment for 8 hours or overnight.
Heat a non-stick pan or tawa, spread a ladle of the fermented dosa batter into thin circles and sprinkle enough oil. Roast on both sides, cut from the centre to one end and roll it into a cone.
Recipe courtesy: Priya Easy N Tasty Recipes
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.