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Ingredients:
For the Dosa Batter:
1 cup rice (preferably idli rice or any short-grain rice)
1/4 cup urad dal (split black gram)
1/4 tsp fenugreek seeds (methi seeds)
Water (for soaking and grinding)
Salt (to taste)
For Cooking:
Oil or ghee (clarified butter)
Instructions:
1. Soak the Ingredients:
Wash the rice, urad dal, and fenugreek seeds separately. Soak them in enough water for at least 4–6 hours, or overnight if you prefer.
2. Grind the Batter:
Drain the soaked rice and dal. In a wet grinder or blender, grind the rice and dal mixture, adding water as needed to get a smooth batter. The consistency should be slightly thick, similar to pancake batter.
Once ground, transfer the batter to a large bowl. Cover and let it ferment for 8–12 hours or overnight in a warm place. The batter will rise and become bubbly when it’s properly fermented.
3. Prepare the Dosas:
Heat a non-stick or cast-iron griddle (tawa) over medium heat. Once hot, lightly grease it with a little oil or ghee.
Pour a ladleful of the fermented batter onto the griddle and spread it in a circular motion, starting from the center to the edges. Make it as thin or thick as you prefer.
Drizzle a little oil or ghee on the edges of the dosa and let it cook for 2–3 minutes until the bottom is golden brown and crispy.
Flip the dosa (optional) if you prefer both sides crispy, or fold it as is and remove it from the tawa once it's cooked.
4. Serving:
Serve the hot dosas with coconut chutney, tomato chutney, or sambar (a lentil-based vegetable stew). You can also add a filling like potato masala (spicy mashed potatoes) for a traditional masala dosa.
