Black gram dhal (uddina bale) 1 cup
Fine semolina (Chiroti rave) 4 cups
Bengal gram dhal (kadale bele) ¼ cup
Fenugreek seeds (Menthya) 2 or 3 table spoons
Salt to taste
Soak back gram dhal, Bengal gram, and Fenugreek seeds for 2 to 3 hours and grind them to a smooth paste.
Dry cook semolina as explained here.Take semolina steel box and close it with the lid. Do not add water to the semolina. Keep this box in a pressure cooker and cook for 5 minutes .If there is place in the cooker you can keep it on the top and cook while you are doing your regular cooking. If the cooking time is more it does not matter.
Open the cooker when the pressure is reduced. Transfer the hot semolina in a plate and allow it to cool. Crush the lumps.
Add ¼ cup of water to the semolina and mix it well so that there are no lumps.
Add moist semolina to the ground paste and grind for 2 to 3 minutes more, so that semolina mixes with the dhal paste uniformly.
Add salt to taste.
Allow it to ferment overnight.
Next morning prepare Dosa as usual.