Dosa

🔥 Prep

• Rinse 400 g raw rice, 100 g urad dal, 2 tbsp chana dal, and 1 tsp fenugreek seeds under running water until water runs clear.
• Soak the rice and dal mixture together in enough water to cover by 2 cm for 6 hours (or overnight).
• After soaking, drain the water and transfer the soaked ingredients to a wet grinder or blender.
• Grind to a smooth, slightly coarse batter, adding water gradually; the batter should be of pouring consistency (about 600–650 ml total liquid).
• Transfer the batter to a large bowl, add 2 tsp salt, and mix well.
• Cover the bowl with a clean cloth and let the batter ferment in a warm place for 8–10 hours until it rises and becomes slightly bubbly.
• Stir the fermented batter gently; if too thick, add a little water to reach a thin, pourable consistency.

🔥 Cook

• 1. Heat a flat tawa or non‑stick skillet over medium‑high heat until a few drops of water sizzle and evaporate instantly.
• 2. Lightly grease the hot surface with a few drops of the 50 ml oil using a paper towel or silicone brush.
• 3. Pour a ladleful (≈60 ml) of batter onto the center of the tawa and immediately spread it outward in a thin, circular motion using the back of the ladle to form a ≈20 cm diameter crepe.
• 4. Drizzle ½ tsp of oil around the edges and a few drops on top of the dosa.
• 5. Cook the dosa undisturbed for 1–2 minutes until the edges start to lift and the surface looks matte.
• 6. Flip the dosa (optional) and cook for another 30 seconds on the other side, or simply fold it over and remove.
• 7. Transfer the cooked dosa to a plate and repeat steps 1‑6 for the remaining batter, adjusting heat to medium if the tawa gets too hot.
• 8. Keep the cooked dosas warm in a low oven (≈90 °C) or covered with a clean cloth while finishing the batch.

🔥 Serve

• Serve the dosas hot, folded or rolled, with coconut chutney and sambar on the side.
• Accompany with a spoonful of tomato‑onion chutney or a spicy garlic chutney for extra flavor.
• Pair with a hot cup of filter coffee or masala chai for a complete South Indian breakfast.