Instructions

1. Soak the Ingredients : Rinse the rice and urad dal separately. Soak them in water for at least 4-6 hours or overnight.
2. You can also soak the fenugreek seeds with the urad dal.
3. Grind the Batter: Drain the soaked rice and urad dal.
4. Blend them together in a mixer or wet grinder, adding water gradually until you get a smooth, thick batter. The consistency should be similar to pancake batter.
5. Ferment the Batter: Transfer the batter to a large bowl, cover it, and let it ferment in a warm place for about 8-12 hours, or until it has doubled in volume and has a slightly tangy smell.
6. Prepare the Dosa:Once fermented, stir the batter gently. Add salt to taste. Heat a non-stick or cast-iron skillet on medium heat. Grease it lightly with oil or ghee.
7. Cook the Dosa: Pour a ladleful of batter onto the center of the skillet and spread it in a circular motion to form a thin layer.
8. Drizzle a little oil around the edges. Cook until the edges start to lift and the bottom is golden brown (about 2-3 minutes).
9. Flip and cook the other side for a minute if desired. Remove and keep warm. Repeat with the remaining batter.
10. Serve:Serve hot with coconut chutney, sambar, or any chutney of your choice. Enjoy your homemade dosa!