Millets are generally sweet and astringent in essence, light, not very heating, and are said to deplete body fats.
- Wash and soak the millet, black gram and fenugreek seeds for 2-3 hours.
- Strain the soaked millet mixture and grind into a smooth batter along with salt using some of the strained water. The batter should be of thick and pouring consistency. Set aside for 2-3 hours.
- Heat a non-stick pan, pour the batter on the pan and spread it evenly in a round shape.
- Drizzle 1/4 teaspoon ghee around the dosa. Allow to cook for 2 minutes. As brown spots appear on the dosa, flip over with a spatula. Cook for a minute. Again flip over the dosa, fold and serve hot with either coriander chutney or coconut chutney.