- Whole wheat – 2 cups
- Urad dal – 1 cup (replace 1 tbsp. of white urad dal with whole black urad dal)
- Salt – 1.75 tsps.
- Water- as needed to make the batter
- Wash the wheat well & soak it in enough water for 5-6 hours.
- Wash & soak the urad dal seperately in lots of water for 5-6 hours. Do not discard this water as we will be using this water for grinding wheat & dal.
- Drain all the water from the wheat & discard this water.
- Drain all the water from the urad dal & keep aside.
- Grind the urad dal to a very smooth paste adding the water it was soaked in. Transfer the ground urad dal paste to a big vessel.
- Grind the wheat to a smooth paste adding the water used for soaking the urad dal.
- Transfer the ground wheat to the vessel with the urad dal paste. Mix these two pastes together with your hands. Please don’t use a spoon.
- Add salt & mix well. The batter should be thick but when you take a little batter with your fingers & drop it from a height it should flow in a steady stream. If the batter breaks into smaller portions & falls it means that your batter is too thick. In that case add more water.
- Cover the batter & keep it undisturbed in a warm place for 10-12 hours.
- To make the dosa, add a little water to the fermented batter so that you can spread it on the tawa. It is better to make these dosas a bit thick like thattu dosas than thin.
- Heat a tawa till it becomes really hot (otherwise we won’t get those lovely pores). Pour a ladleful of batter over the tawa & flatten it just slightly. Cover and cook on medium heat. A lot of bubbles will appear on the surface of the dosa.
- Put little ghee/oil around the edges & flip the dosa. Cook the other side of the dosa.
- Serve piping hot with ullichammanthi.