• Add Vendhaya seeds to Urad dhal. Wash Dhal and rice and soak them separately for 4 to 6 hours.
• Grind urad dhal until smooth by adding little water. When it turns fluffy, pour it in a large vessel. I grind in my Vitamix and it takes literally a minute to grind and it’s easy to clean too.
• Grind rice (not too smooth).
• Pour it with the ground urad dhal and add sal
• Mix them together with a little water, using hands (washed & dried) because the good bacteria from our hands mixes with the batter and helps to ferment it.
• It should be thinner (pouring) than idli batter consistency.
• Leave it out overnight (or 8 hours) and let it ferment.
• Next morning mix the batter gently with a ladle and add water if needed.
• Pour a ladleful of batter on the hot dosai kallu (dosai pan or cast iron pizza pan is perfect), drizzle a tsp of gingely (sesame) oil around it. The dosai will turn brown quicker because of the vendhaya seeds.
• Flip it over and let it cook. Once done, have it with poondu milagai podi, ghee or anypodi of your choice.

Tips

• Have the dosa with a cup of hot filter kaapi (coffee)