Plain Dosa

Ingredients

Rice

1 cup, soaked

Urad dal (split black lentils)

1/2 cup, soaked

Fenugreek seeds

1 teaspoon, soaked

Water

as needed for grinding and adjusting consistency

Salt

1 teaspoon, or to taste

Oil

for greasing the pan

Coconut chutney

for serving

Sambar

for serving

Instructions

1. Soak the rice, urad dal, and fenugreek seeds in water for 5-6 hours.
2. Drain the water and grind the soaked mixture to a smooth batter, adding water as needed to achieve a pourable consistency.
3. Transfer the batter to a bowl, add salt, and mix well.
4. Cover the bowl and leave the batter to ferment overnight at room temperature, or until it has doubled in volume and has a slightly tangy aroma.
5. Once fermented, stir the batter gently. If it's too thick, add a little water to adjust the consistency.
6. Heat a non-stick pan over medium heat and lightly grease it with oil.
7. Pour a ladleful of the batter onto the center of the pan and quickly spread it in a circular motion to form a thin crepe.
8. Cook the dosa for about 2-3 minutes or until the edges begin to lift and the bottom is golden brown and crispy.
9. Drizzle a little oil around the edges and on top of the dosa, if desired, for extra crispiness.
10. Fold the dosa in half and serve immediately with sambar and coconut chutney.