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.