- Parboiled Rice – 2 cups
- Raw Rice – ¼ cup
- Thuvar Dhal – 1 cup
- Urad dhal – 1 tablespoon
- Bengal Gram dhal – 2 tablespoon
- Red Chillies – 6 Nos
- Asafotida powder – 1 teaspoon
- Salt – 1 teaspoon or as per taste
- Onion – 1 No (optional)
- Coconut gratings – ¼ cup (optional)
- Murungai Keerai (Drumstick Leaves) – 1 bowl
- Gingelly Oil – as required
- Separate the Murungai Keerai from the stem. Take a big bowl of the Keerai and wash well, chop it roughly and keep it aside.
- Soak the rice and all the dhals in water for atleast four hours. Wash and drain the water. Add red chillies, asafetida and salt. Grind to a coarse paste. Chop the onion finely. Add to the batter. Add coconut and chopped murungai Keerai to the batter. Add little water if required to make the batter little thicker than dosa batter.
- Heat Dosa Tawa. Grease it. Pour a big ladle of batter in the middle of the tawa and spread evenly. Pour oil around the corners. Cook on medium flame. Turn over and cook other side also till it turns it colour to a nice brown.
- Serve with jaggery or Idli Milagai Podi or any desired chutney.