Soak urad dhal and millet separately over night.
Grind urad dhal in a wet grinder until soft and fluffy.
Transfer to a large container.
Grind the millet also in the same grinder.
When smooth, add it to the ground urad dhal.
Add salt and mix well.
Cover and set aside for 5-6 hours.
As the urad dhal quantity is more, the fermentation is quick.
Once the batter is fermented, add crushed pepper and cumin seeds and mix well.
In an appam pan, pour 1 tbs of oil.
Pour a ladle of the batter and let it cook.
Once the bottom is done, flip it and cook the other side also.
When both sides are nicely browned, remove from pan and repeat for the next dosa.
Serve them hot and enjoy!!
