Ingredients

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

How to Make Urad-Maida Dosai

• Wash and soak urad with fenugreek for 2 hours and grind to a smooth paste.
• Add salt to taste. Allow to ferment over night.
• Mix maida with enough water to form a batter, the consistency of pouring cream. Keep covered over night.
• 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.
• Add water, if necessary to make a thick pouring batter, and salt.
• Heat a thick flat griddle, preferably non stick, till few drops of water, sprinkled on it sizzle and evaporate quickly.
• 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.
• Drizzle some oil all round and on top.
• Cook till the under side is light brown. Turn the dosa and cook the other side.
• Serve hot with a chutney.