Ingredients (Makes about 10-12 Dosas)

For the Batter:

• Raw rice – 2 cups (idli rice or parboiled rice)
• Urad dal (black gram lentils) – ½ cup
• Fenugreek seeds – ½ teaspoon
• Water – As needed for soaking and grinding
• Salt – To taste

For Cooking:

• Vegetable oil or ghee – For greasing the pan

Instructions

Step 1: Soak the Ingredients

1. Wash the raw rice and urad dal thoroughly under running water.
2. Soak the rice and fenugreek seeds in one bowl, and urad dal in a separate bowl, for 4-6 hours or overnight.

Step 2: Prepare the Batter

1. Drain the soaked ingredients. Grind the urad dal with a little water into a smooth, fluffy paste.
2. Next, grind the soaked rice and fenugreek seeds into a slightly coarse batter.
3. Mix both batters together in a large bowl. Add salt and enough water to achieve a thick, pourable consistency.
4. Cover the bowl and let the batter ferment in a warm place for 8-12 hours or overnight. The batter should rise and develop a slightly tangy aroma.

Step 3: Cook the Dosa

1. Heat a non-stick or cast-iron skillet over medium heat. Lightly grease the surface with oil or ghee.
2. Pour a ladleful of batter onto the skillet and spread it in a circular motion to form a thin pancake.
3. Drizzle a little oil or ghee around the edges and let it cook for 1-2 minutes until golden and crispy.
4. Flip the dosa (optional) and cook the other side for 30 seconds if you prefer a softer texture on one side.
5. Remove the dosa from the skillet and repeat with the remaining batter.

Serving Suggestions

Dosa is traditionally served hot with accompaniments like:

• Coconut chutney
• Sambar (a lentil-based vegetable stew)
• Tomato chutney or mint chutney