Authentic Paper Dosa

Ingredients

• Idli rice (2 cups)
• Urad dal (Split black lentils) (1/2 cup)
• Fenugreek seeds (1 teaspoon)
• Salt (1 teaspoon, or to taste)
• Water (as required)
• Oil (as required)
• Coconut chutney (for serving)
• Sambar (for serving)

Instructions

1. Soak the idli rice, urad dal, and fenugreek seeds in enough water to cover them completely for 4-5 hours.
2. Drain the water, and using a blender or food processor, grind the soaked mixture into a smooth batter. Add water little by little as needed to aid the grinding process.
3. Transfer the batter to a large bowl, add salt, and mix well. Cover the bowl and leave it in a warm place to ferment overnight.
4. After fermentation, the batter will have increased in volume. Stir it gently to mix.
5. Heat a non-stick pan over medium heat and lightly grease it with oil.
6. Pour a ladleful of batter onto the center of the pan. Using the bottom of the ladle, quickly spread the batter out in a circular motion to form a thin, round crepe.
7. Cook the dosa on medium heat until it becomes crisp and the bottom turns a golden brown color. Drizzle a few drops of oil around the edges as it cooks, if needed.
8. Fold the dosa into a roll or a triangle while it's still on the pan. Remove and serve hot with coconut chutney and sambar.