1/4 cup cavena or other *
1/4 cup rice any type
1/4 cup urud dal split black gram
1/4 tsp fenugreek seeds
1 to 2 tbsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds coarsely ground
1/4 tsp fennel seeds coarsely ground
1 to 2 green chillies chopped to taste
2 to 3 tbsp onion chopped
1/2 tsp ginger grated
1 tsp salt
water to soak and to make the batter
Soak cavena, urud dal and rice with fenugreek seeds for more than 2 hour then grind it. Leave the ground mixture to ferment overnight; the longer it is kept it will be soft so it should be kept at least more than 6 to 8 hours.
Heat oil put mustard seeds, cumin and fennel. Then add onion, green chillie, ginger and sauté. Add this to the fermented mixture. Add water as needed to the mixture to make a smooth pourable thick pancake batter.
Heat a griddle to maximum and pour about 3 tbsp pancake batter and spread it quickly and evenly. Cook until it is easy to flip then cook the other side. The longer it is cooked it will become crispy but be sure to watch and not burn the pancake.
As I use a nonstick griddle there is no need to put oil but if you need oil the pan before putting the pancakes.
These savoury crepes or dosa can be eaten on its own.
* If you don't have cavena use oats, barley or quinoa in the same way.
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