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1
Wash and soak the parboiled rice in water for 6-8 hours.
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2
Wash and soak the urad dal and fenugreek seeds in water in another bowl for 6-8 hours.
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3
Make a smooth batter of rice in a blender.
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4
Make a smooth batter of urad dal in a blender.
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5
In a large bowl, combine the rice batter with the urad dal batter.
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6
Add salt to taste.
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7
Mix well.
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8
Cover.
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9
Keep the batter to ferment overnight for minimum 12 hours.
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10
Now, the next morning (or after 12 hours), to start preparing the dosa (crepe), heat a non-stick frying pan and lightly brush with oil.
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11
Sprinkle a few drops of water on the frying pan.
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12
If the water sizzles, it means the pan is ready to start preparing the dosa.
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13
Pour a ladleful of batter in the center of the pan.
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14
Spread batter quickly by swirling batter in a continuous spiral movement with the back of the ladle.
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15
Pour a tsp.
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16
of oil all around the edges.
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17
Cook on medium flame until golden in colour.
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18
Turn the dosa, carefully lifting the edges.
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19
Cook the other side for 1 minute.
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20
Remove from flame.
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21
Repeat the same method with the remaining batter.
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22
Serve hot with chutney.
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23
Tip: Keep sprinkling water in between making dosas to ensure that the pan does not get overheated.
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24
If the dosas tend to stick to the pan, rub the pan with a sliced onion dipped in oil.
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25
Always keep a separate frying pan for making dosas.
