Ingredients:                                                                                                                                                                                                                   (Serves – 4)

  • Raw rice – 200 grams
  • Urad dal (split black gram) – 50 grams
  • Fenugreek seeds – 2 grams
  • Salt – 5 grams or to taste
  • Water – as needed for batter
  • Oil – for cooking

 

Method:

  • Wash rice and urad dal separately under running water until water runs clear.
  • Soak rice and fenugreek seeds together in water for 4 to 6 hours. Soak urad dal separately for 4 to 6 hours.
  • Drain and grind urad dal to a smooth, fluffy batter using a little water. Grind rice and fenugreek seeds to a slightly coarse batter.
  • Mix both batters in a large bowl, add salt, and combine well. Cover and ferment in a warm place for 8 to 12 hours until the batter rises and becomes slightly airy.
  • Heat a non-stick or cast iron pan on medium heat. Pour a ladleful of batter in the center and spread in a circular motion to form a thin dosa.
  • Drizzle a few drops of oil around the edges and cook until the bottom turns golden brown and crisp. Flip if desired or serve as is.
  • Serve hot with sambar and coconut chutney.

 

Prep time – 10 minutes

Soaking time – 4 to 6 hours

Fermentation time – 8 to 12 hours

Cook time – 20 minutes

Total time – 12 to 18 hours (including soaking and fermentation)