This is very simple to make & goes with any chutney or sambar.

Bajra flour is readily available & can be used.

Bajra flour - 2 cups

Urad dhal - ½ cup

Salt

Soak urad dhal in water & keep in the fridge for 1 hr.

In the meanwhile, add salt & water to the flour & malke a dough softer than for chappathis.

Take out the urad & grind as fine as possible.

Finally add the flour & give one run.

Ferment for not more than 8 hrs – it will become very sour fast.

On the dosa tava smear a little oil & make thin dosas.

Oil need not be dizzled around & a little smeared on the tava after 2,3 dosas is sufficient.