Ingredients:
Whole grain Teff - 4 cups
Urad dhal - 1/2 cup
Water (to grind and make batter)
Salt to taste
Directions:
1. Soak the whole grain and urad dhal separately in water for 4-6 hrs.
2. Then grind them separately it to a smooth paste in a mixer by adding required water.
3. Mix them together along with required salt and keep it to ferment for 8-10 hrs.
4. Once the batter raises add needed water to make it like pancake/dosa batter consistency.
5. Heat a iron tawa apply oil and wipe with a cut onion. Pour a ladle of the batter and spread the batter in clockwise motion with the back of ladle.
6. Sprinkle oil on to the sides and cover. Cook for a min and turn it over. leave for 30 secs and remove from tawa and roll it.
7. Serve hot with the Ethiopian side dishes or tomato chutney and Sambar :)
Tips:
* To make it immediately mix a cup of curd to the batter and use after 20 mins.
* Yeast can be added to enhance fermentation or existing dosa batter can be also used. In Ethiopia they have the starter batter for getting the right fermentation in every house.
* You can do this without any urad dhal but fermentation will take longer 12-18 hrs.
* If you are not going to consume immediately, Roll and cover with a moist cloth, for longer time cover in a foil and keep.
