Thinai (foxtail millet) ½ cup
Kambu (pearl millet) ½ cup
Idli rice ½ cup
Urad dal 2 tbsp
Gram dal ¼ cup
Toor dal and moong dal together ¼ cup
Ginger finely chopped 1 tsp
Fennel seeds 1 tsp
Red chilli 3 or 4 no
Big onion finely chopped 1 no
Coconut finely chopped 2 tbsp
Curry leaves finely chopped 1 sprig
Hing (perungayam) ½ tsp
Turmeric powder ¼ tsp
1. First wash and soak dal, idli rice and millet together for 2 to 3 hours.
2. First coarsely grind ginger, fennel seeds and red chili. And then add soaked items. Grind coarsely with enough water.
3. Add chopped onion, coconut, curry leaves, turmeric powder, hing and salt to the batter. Add enough water to make slightly thicker then dosa batter.
4. Heat a dosa pan. Spread one ladle of batter evenly. Drizzle ½ tsp of oil. Cook both sides until crispy.
Serve it with any chutney or vellam (jaggery)