Jonnalu – 1 cup

Chana dal – 1/2 cup

Split moong dal with skin – 1/2 cup

Fenugreek seeds – 1 tsp

Salt to taste

Water to grind

Ghee and oil for roasting dosa

Finely chopped onion – 1 medium size


  • Wash and soak jonnalu, chana dal, moong dal and fenugreek seeds for 6 hours.
  • After 6 hours, rinse them well and grind it to a paste using little water.
  • Transfer to a bowl and add salt. Mix well.
  • Adjust the consistency of batter using water. Batter should be like dosa batter.
  • Heat a pan until hot. Once pan is hot enough , pour a ladle full batter in the center of the pan.
  • Spread it to a thin round layer with the base of the ladle. Next, add finely chopped onions and teaspoon of ghee and oil on the edges and all over.
  • Cook on medium to low flame. When it is roasted well, you get a thin crispy dosa.
  • Usually it doesn’t need cooking on the other side if you make it thin.
  • If the batter is moist, it needs to be cooked on the other side as well.
  • Serve dosa with coconut chutney .