Instructions

1. Wash the millet until the water runs clear. 

Put the millet in a bowl and cover the millet in water. Soak it for 7-8 hours with few fenugreek seeds.

2.  Wash the black gram in clear water. 

Put the gram in a separate bowl and cover the gram with water.  Cover and place in warm location.  Soak it for 7-8 hours.

3.  After soaking, rinse and drain the millet.  Transfer the drained millet to a blender, adding a little water to moisten (about ¾ cup).    Grind it well until it becomes frothy.  Pour the batter into a clean bowl.

4.  After soaking, rinse and drain the black gram.  Transfer the drained gram in to the blender and grind it in to a smooth consistency.

Transfer the gram to the bowl containing the millet batter and mix well.

5.  Cover and keep the batter mixture in a cool dry place for 6-8 hrs to ferment.
The batter will rise and turn light in color. 

6.  Add salt to taste and add water to adjust the consistency to a spreadable thickness.

7.  Add oil to dosa tawa / griddle and heat.  When hot, take a ladle of batter and put it in the center of the tava, spreading the batter to the outside.  Cook until edges leave the pan.  Flip the dosa until both sides are golden.