Dosa

🛒 Ingredients

• Raw Rice (Idli Rice or Sona Masoori) 36 g · 130 kcal
• Urad Dal (Split Black Gram) 10 g · 35 kcal
• Fenugreek Seeds 0 g · 1 kcal
• Vegetable Oil (for cooking) 5 g · 45 kcal

👨‍🍳 Instructions

1. Rinse the rice and urad dal separately. Soak the rice in water for 4-6 hours. Soak the urad dal along with fenugreek seeds in water for 4-6 hours.
2. Drain the soaked rice and dal. Grind the rice with a little water until it forms a smooth, fine paste.
3. Separately grind the urad dal and fenugreek seeds with minimal water until they form a very smooth, fluffy, and airy batter.
4. Combine both batters in a large bowl, add salt, and mix thoroughly with your hands to ensure even distribution and aeration.
5. Cover the bowl loosely and let the batter ferment in a warm place for 8-12 hours, or overnight, until it doubles in volume and becomes slightly sour and airy.
6. Gently stir the fermented batter without deflating it too much. Heat a non-stick tawa (griddle) or cast-iron pan over medium-high heat.
7. Once the tawa is hot, pour a ladleful of batter onto the center and quickly spread it outwards in a spiral motion with the back of the ladle to form a thin circle.
8. Drizzle a teaspoon of vegetable oil around the edges and over the dosa. Cook until the bottom is golden brown and crispy, and the edges start to lift.
9. Fold the dosa in half or roll it up and serve immediately with traditional accompaniments like chutney and sambar.