- Bajra (or pearl millet) flour : 1.5 cup
- Whole urad dal : 1/2 cup
- Methi seeds – 1/4 tsp
- Salt as needed
- Water as needed
- Wash and soak urad dal and fenugreek for 4 hours. Grind it to a smooth and fluffy batter.
- Mix bajra/kambu flour with needed water making sure that there are no lumps.
- Add the ground urad dal mix and mix it well.
- Adjust water to get a dosa flour consistency.
- Add salt if needed.
- Prepare just like you prepare regular dosa on a medium flame.