Rinse Idli rice thoroughly. Rinse Urad dal and fenugreek seeds thoroughly. Soak rice in one bowl and dal with fenugreek seeds in another bowl with enough water for 4-6 hours.
Drain the water from the soaked dal and fenugreek seeds. Grind them into a very smooth paste using a little water. Transfer to a large bowl. Drain the water from the soaked rice and grind it into a smooth batter, adding water as needed. Combine the rice batter with the dal batter in the large bowl.
Mix the batter well by hand, cover it, and let it ferment in a warm place for 8-12 hours, or until it has doubled in volume and is light and airy.
Once fermented, gently mix the batter. Add salt and mix well. If the batter is too thick, add a little water to achieve a pouring consistency (like thin pancake batter).
Heat a non-stick tawa or cast-iron griddle over medium heat. Lightly grease it with cooking oil. Pour a ladleful of dosa batter onto the center of the tawa. Using the back of the ladle, quickly spread the batter outwards in a circular motion to form a thin round crepe. Drizzle cooking oil around the edges and a little on top. Cook until the bottom turns golden brown and crispy, and the edges start to lift. Remove and serve hot.
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