Bajra dosa

My mother has been on a "health trip" for a couple of years, and concocted this recipe to have with her mixed peel chutney. I was slightly skeptical about attempting it, but it sure tasted great.

For the batter:
1 cup bajra
1/2 cup urad dal

Salt to taste


Method:
Soak bajra overnight (or at least 4 hours)
Soak urad dal for 2 hours
Grind the bajra and the urad dal, mix well, and leave it to ferment for about 6 hours. Add salt to taste, dilute to get the right consistency, and make the dosas*
Can be had with a regular chutney, or any spicy Maharashtrian dish.

*- you can also make idlis or paniyarams out of it