-
Soak bajri / kambu and idli rice for 5 hours at least.
-
Soak urad dhal and fenugreek 2 hours before grinding.
-
First grind kambu for 5- 8 minutes in the grinder and then add soaked rice to it.
-
Continue grinding for 30 more minutes.
-
Later remove the batter to a bowl and grind dal right now.
-
When you are doing in large batch, you can grind half of the soaked idli rice with urad dal as well.
-
Say in 3.5 cups of idli rice add 2 cups with millet while grinding and the remaining do grind with urad dal, I always do like that and it works well for me.
-
Follwo the same technique, rice has to be added to grinder first 5 minutes later add urad dal and grind everything to smooth texture.
-
Add enough salt, divide in two bowls, cover it with lid and keep in warm temperature to ferment.
-
Give enough room for the batter to ferment ie fill half of the bowl otherwise it will be a big mess to clean it when it overflows.
-
Allow to ferment at least 6 - 8 hours.
-
When the batter has millets, they quickly ferment so keep watching after 6 hours.
-
Heat the dosa pan, dilute the batter for spreading consistency.
-
When the pan is hot, pour a ladle full of batter, for oothappam do not spread the batter just thick pancake shape works (check video).
-
Sprinkle chopped onion and green chilis, sprinkle oil few drops and wait for couple of minutes to turn brown at the bottom.
-
Now flip it and cook the other side for another couple of minutes.
-
Serve hot with chutneys or podi.
-
Here I served it with Beetroot and Coriander Chutney.