Soak all the ingredients, except salt, separately, for 6 hours.
Grind together into a fine paste.
Add required quantity of salt.
Allow this to ferment overnight.
The next morning prepare dosas with batter.
Serve with chutney or sambar.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.