Dosa

Method

Soak rice, urid dal and fenugreek seeds separately in water for 4-6 hours, then drain thoroughly. Grind the soaked ingredients together with minimal water in a wet grinder until you achieve a smooth, fluffy batter with a slight pouring consistency, which takes approximately 20-30 minutes. Add salt and mix well, then allow the batter to ferment in a warm place for 8-12 hours until it doubles in volume and develops a slightly sour aroma. Heat a cast iron dosa tawa (griddle) until very hot, spread a ladle of batter in a circular motion from centre outwards to form a thin crepe, drizzle oil around the edges, and cook until the bottom is golden and crispy. Fold or roll the dosa onto a plate and serve immediately with sambar and coconut chutney.