Full of carbohydrates, protein and spice

Cooking instructions

Soak all the ingredients together for two to three hours and grind into a smooth batter as for regular dosa. Allow the batter to ferment overnight. Add water if required and make dosas the regular way.

Add oil in a pan. When it smokes add mustard seeds and allow to splutter. Then add black gram, asafoetida and green chillies. Sauté, add turmeric, tamarind puree and salt. Allow to boil and add turmeric fenugreek powder. Remove from fire when the oil separates.

For Alli potta dosai

What you need

Boiled rice: 3 cups

Raw rice: 1 cup

Black gram: 1 cup

Toor dal: 1/2 cup

Fenugreek: 1 tbsp

For Milagai pachadi

What you need

Green chillies, slit lengthwise: 5-6

Tamarind: lemon sized ball, soaked in water and pureed

Oil: 2 tbsp

Mustard seeds: 1 tsp

Black gram: 11/2 tsp

Turmeric: a pinch

Asafoetida: a pinch

Turmeric fenugreek powder: a pinch

Salt: to taste