Dosa

White gram dal/Urud Dal 2cups
Rice 4cups
Fenugreek 1tsp
Salt to taste

Method:

Grind the dal and rice separately with some water until it become a fine paste.Add salt to it and mix well. Keep it overnight for fermentation. (The batter should be little diluting than the idli flour so that dosa is made thinner.)In a flat frying pan the batter is poured and spread into a thin round like a pancake but much more thinner.Pour little ghee on both sides of the dosasWhen it turns golden brown, turn over to other side. In a few seconds it is ready to serve.Masala Dosa can be made by placing the potato masala inside the Dosa and folding it in half.