Ingredients

Tapioca/Sabudana- 1 cup

Brown Rice-2 cups

Urad Daal-1 cup

Toor dal-1/4 cup

Methi seeds-2 tsp

Salt to taste

Water as required to soak and blend the dosa

Ghee-2-3 table spoon

Method

Soak all the ingredients except salt in water for at least six hours.

Blend the soaked ingredients with salt in required amount of water into a fine paste and set aside for 12 hours or overnight for the batter to ferment. After 12 hours you will see that the batter is almost doubled in quantity. Give the batter a through mix before you make dosas.

Heat a griddle to medium high, pour two ladle’s of the fermented dosa batter in the middle of the griddle and gently spread. Drizzle half teaspoon of ghee on the dosa, cover and cook on medium flame till its golden brown. Serve it with sambar or your favorite non veg curry. I paired it with lamb curry here.

You will see that the dosa has a spongy consistency.