1. Soak black gram for 10 hours and rice for 4-6 hours.

2. Grind black gram to fine paste till slightly frothy.

3. Grind rice to fine rava consistency. Add salt & mix both pastes together by hand. It should be dosa consistency. Close & ferment overnight

4. Mix well & pour out dosais -slightly thicker than normal dosais-on hot tawa or skillet.

5. Drizzle gingely oil [or other oil] around edge. Turn over when lightly browned & cook on other side.

6. Serve hot with Molagai chutney.

1. Chop tomatoes & onion into large pieces.

2. Peel garlic.

3. Heat a tsp of oil in kadai, fry red chillies, karipatha & Garlic. Remove & keep aside.

4. Add some more oil & fry the tomatoes an onion till all the moisture is absorbed. Cool.

5. In mixie, grind chillies, karipatha, garlic, tamarind with little water to smooth paste.

6. Then add tomato & onion and grind. Remove & temper with mustard, urad dal, & hing in hot oil.

This hot & spicy chutney is served with a tsp of gingely oil or hot melted ghee poured over it on the plate. Bon Appetite!! Enjoy!!