Wash and soak all the ingredients together for 6-7 hours or overnight.
Grind it to a smooth batter adding water needed. Add salt needed and mix well.
Allow it to ferment for 5-6 hours.
Prepare just as you make regular dosas.
Heat a tawa, when it is hot, pour a ladle of batter and spread it in a circular motion. Drizzle a tsp of oil around the dosa.
When the corners start lifting up, flip it over to the other side. Let the other side also get cooked.
To know how to make dosa in detail, check out this post on how to make dosa.
Dosa using Kambu flour/Bajra flour
Bajra flour -4 cups
Whole urad dal -1/2 cup
Fenugreek -1/2 tsp
Salt to taste
Wash and soak urad dal and fenugreek for 4 hours. Grind it to a smooth and fluffy batter.
Since I used grinder to grind the urad dal, the batter was fluffy. If you use mixer (mixie) add a little more than 1/2 cup of urad dal.
Mix bajra flour with needed water and salt making sure that there are no lumps. Then add the ground urad dal and mix it well. Add water if needed to get a dosa batter consistency.Check for salt.
Then prepare just like you prepare regular dosa.
Use only whole urad dal without skin for best results.