2 cups (360 g) rice, preferably parboiled
½ cup (90 g) split and husked urad dal (dhuli urad)
½ tsp fenugreek seeds (methi dana)
2 tsp salt
Oil for cooking dosa
Soak rice, dal, and fenugreek seeds separately overnight. Don't soak the dal longer than 3-4 hours. Do soak the rice for at least 6-8 hours.
4 hours
Grind the soaked rice, dal, and fenugreek together to a very smooth consistency; use a blender for best results.
Add the salt and enough water to make into a dropping consistency, and leave to rise for 5–6 hours, or overnight.
5–6 hours
Check consistency of the batter, and if needed, add enough water to make into a smooth pouring consistency.
Heat a tava (dosa pan) until very hot, and splash a little water over it. With a ladle, immediately pour some batter onto the pan, spreading it thin with a circular motion, without pressing too hard. You will need some practice to get it right.
Lower the heat and dribble a little oil around the edges. When edges start browning a bit, it is almost done.
Flip the dosa to the other side, and allow it to cook for a few seconds.
Add desired filling and fold over.
- •This tastes better if you used skinned split urad dal and manually take the skin off after soaking in the water for three hours.