Ingredients
·         1 cup urad dal (split black lentils)
·         1 cup chana dal (split bengal gram)
·         1 cup besan (bengal gram flour)
·         salt to taste
·         oil for cooking
For Serving
·         Malagapadi powder
·         Coconut chutney
·         Sambhar
Method
1.      Soak the urad dal and chana dal in lukewarm water for at least 4 hours.
2.      Wash, drain and blend in a mixer to a smooth paste using approx. 1½ cups of water.
3.      Transfer the mixture into a deep bowl, cover with a lid and ferment overnight.
4.      Next day, add the besan, ¼ cup of water and salt and mix very well till no lumps remain.
5.      Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.
6.      Pour a ladle full of the batter on it and spread it in a circular motion to make a 200 mm. (7”) diameter thin circle.
7.      Smear a little oil over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp.
8.      Fold over to make a semi-circle or a roll.
9.      Repeat with the remaining batter to make 19 more dosas.
10.  Serve immediately with malagapadi powder, coconut chutney and sambhar.