Ingredients

• 1 cup Ragi powder
• 1/4 cup Urad dal
• 1/2 tbs Fenugreek seeds
• Salt
• Water

Method

Soak 1/4 cup urad dal and 1/2 tbs fenugreek seeds in water for 3 hours.

Grind it well until smooth. Add 1/4 to1/3 cup while grinding.

Add 1 cup ragi powder and salt to taste to the same grinding jar.

Add water as required. ( The consistency should be same as the idli/dosa batter.)

Allow to ferment atleast 8 hours or overnight.

Heat a pan. Brush with water or wipe with a wet cloth once hot.

Mix the batter well and pour a spoonful of batter and spread.

Once it start leaving the pan, add oil/ghee for extra crispiness(optional).

Flip and cook for a minute.

Serve hot with your favourite chutney and/or sambar.