Kambu Dosa

🔥 Prep

• Rinse 75 g urad dal and 1 tsp fenugreek seeds, then soak them together in enough water for 4‑6 hours.
• After soaking, drain the dal and fenugreek, then grind them with a splash of water to a smooth, thick batter.
• In a separate bowl, whisk 200 g pearl millet flour with 300 ml water until a lump‑free, pourable batter forms.
• Combine the urad dal‑fenugreek batter with the pearl millet batter, stirring until uniform.
• Add 1.25 tsp salt and 40 ml oil to the combined batter, mix well, and let the batter rest for 30 minutes at room temperature.

🔥 Cook

• 1. Heat a non‑stick skillet or tawa over medium heat until a few drops of water sizzle and evaporate.
• 2. Lightly grease the surface with a few drops of oil using a paper towel or brush.
• 3. Pour a ladleful of batter onto the centre of the skillet and quickly spread it outward in a thin, circular motion to form a crepe about ≈20 cm diameter.
• 4. Drizzle ½ tsp oil around the edges and cook for ≈2 minutes until the underside turns golden brown and the edges start to lift.
• 5. Flip the dosa with a spatula and cook the other side for ≈1 minute until lightly crisp.
• 6. Transfer the cooked dosa to a plate, repeat steps 2‑5 for the remaining batter, adjusting heat to medium‑low if the skillet becomes too hot.

🔥 Serve

• Stack the hot dosas on a warm plate and serve immediately with coconut chutney, sambar, or tomato‑onion chutney.
• Optionally drizzle a little melted ghee or extra oil over the top for added richness.
• Accompany with a wedge of lemon and a side of sliced cucumber or carrot ribbons for freshness.