Dosa

Ingredients:

·         1/2 cup rice

·         2 tablespoons urad dal

·         1/4 teaspoon fenugreek seeds (optional, for better fermentation)

·         Salt to taste

·         Water as needed

·         Oil or ghee for greasing the pan

Instructions:

·          Wash the rice, urad dal, and fenugreek seeds  thoroughly. Soak them together in water for at least 4-6 hours, or overnight.

·          Drain the soaked rice and dal. Add them to a blender with a little water. Blend to a smooth batter, adding water as needed. The consistency should be similar to pancake batter.

·          Transfer the batter to a bowl, cover it, and let it ferment in a warm place for 8-12 hours or overnight. The batter should rise and become slightly bubbly. Add salt to taste before using the batte

·          Heat a non-stick pan or a cast-iron tawa on medium-high heat. Ensure the pan is hot before adding the batter.

·          Pour a ladleful of batter in the center of the pan. Quickly spread it outward in a circular motion using the back of the ladle to form a thin, even layer.

·          Drizzle a few drops of oil or ghee around the edges and on the surface of the dosa. Cook until the edges start to lift and the bottom turns golden brown and crispy. This should take about 1-2 minutes.

·          Traditional dosas are not flipped, but if you prefer a softer texture, you can flip the dosa and cook the other side.

·         Serve: Fold the dosa in half or roll it up and serve hot with chutney and sambar.