Ingredients:

For the Batter:

• 3 cups parboiled rice (idli rice)
• 1 cup urad dal (split black gram)
• 1/2 teaspoon fenugreek seeds (methi)
• Salt to taste
• Water for soaking and grinding

For Cooking:

• Oil or ghee for cooking dosas

Instructions:

1. Soaking:
   • Wash the rice and urad dal separately until the water runs clear.
   • Soak the rice in enough water for at least 4-6 hours or overnight.
   • Soak the urad dal along with fenugreek seeds in enough water for at least 4-6 hours or overnight.
2. Grinding:
   • Drain the soaked urad dal and fenugreek seeds. Reserve the water.
   • Grind the urad dal and fenugreek seeds in a wet grinder or high-speed blender to a smooth and fluffy batter, adding reserved water as needed. The batter should be light and airy.
   • Transfer the urad dal batter to a large bowl.
   • Drain the soaked rice and grind it to a smooth batter, adding water as needed.
   • Mix the ground rice batter with the urad dal batter. Combine well to get a smooth, lump-free batter.
   • Add salt and mix well.
   • Cover the bowl and let the batter ferment in a warm place for 8-12 hours or overnight, until it doubles in volume and becomes frothy.
3. Cooking Dosas:
   • Once the batter is fermented, gently stir it to mix. Do not overmix as it will deflate the batter.
   • Heat a non-stick or cast iron tawa (griddle) on medium heat.
   • Lightly grease the tawa with oil or ghee. Use a half-cut onion or a cloth to spread the oil evenly.
   • Pour a ladleful of batter in the center of the tawa and spread it out in a circular motion to form a thin dosa.
   • Drizzle a few drops of oil or ghee around the edges of the dosa.
   • Cook the dosa on medium heat until the edges start to lift and the bottom turns golden brown and crispy.
   • Flip the dosa and cook the other side for a few seconds if you prefer.
   • Remove the dosa from the tawa and serve hot.
4. Serving:
   • Serve dosas hot with coconut chutney, sambar, and/or tomato chutney.

Tips:

• The tawa should be hot enough to cook the dosa but not too hot that it burns immediately. Adjust the heat as needed.
• If the batter is too thick, add a little water to get a pouring consistency.
• For variations, you can add finely chopped onions, green chilies, and cilantro to the batter before making the dosa.
• Always stir the batter well before making each dosa.
• If using a cast iron tawa, make sure it is well-seasoned to prevent sticking.