1. Rice – 3 cups.
2. Urad dal – 1 cup.
3. Fenugreek seeds – 2 tbsp.
4. Bengalgram dal – 2 tbsp. (optional)
5. Gingelly Oil – to fry dosas
6. Salt – to taste.
1. Wash and soak the rice and urad dal with bengalgram dal and fenugreek seeds separately or together and grid them in a mixer grinder.
2. Overnight soaking is good. But even 1 hour of soaking will do for the modern mixers and grinders.
3. After soaking, drain and grind it to a smooth paste with salt and water enough to make a batter little thinner than idli batter. If the batter becomes thicker you can always add water later.
4. Let this batter ferment overnight till it raises to double its size.
5. Heat a cast iron dosa pan. You can also use non stick dosa pans.
6. The pan should become hot enough so that when you sprinkle few drops of water on the pan, it should sizzle right away.
7. Just add 3-4 drops of gingelly oil and spread it all over the pan using an onion slice or a clean kitchen towel.
8. Pour a ladle full of batter. Spread it using the back of the spoon using circular motion to about 9 inch round dosa.
9. Add few drops of oil around the edges of the dosa.
10.Once it turns slightly brown and the edges start lifting, flip and brown the other side too.
11. Serve with coconut chutney and sambar.