Ingredients

• ½ cup bajra

• ½ cup rice

• ½ cup urad dal

• 6 tsp oil

• salt to taste

Method 

• Soak the bajra, rice and dal separately for 4 hours. Drain and blend the dal with a little water to make a smooth paste. 

• Add the bajra and rice and grind again. 

• You may add some water if needed. 

• Cover and keep aside to ferment. 

• Once the batter rises, add salt and dilute with water to get a spreading     consistency. 

• Heat a dosa tava and grease. 

• Pour a ladleful of batter in the centre and spread outwards.

 • Drizzle oil along the edges and cook till the edge starts to rise from the pan. 

• Flip and cook for a few minutes. 

• Kambu dosai with coconut chutney is a great breakfast to start your day.