Ingredients
| Rice | - | 3 cups |
| Urad Dal | - | 1 cups |
| Fenugreek Seeds | - | 2 tblsp |
| Bengalgram Dal | - | 2tblsp (optional) |
| Oil | - | to fry |
| Salt | - | to taste |
Instructions
Wash and soak the rice and urad dal with bengalgram dal and fenugreek seeds separately or together . Traditionally it used to soaked separately and ground separately. But with modern mixies and grinders you can grind everything together itself. Similarly overnight soaking is good. But for urgent situations, even 1 hour of soaking will do for modern mixies and grinders. After soaking, drain and grind it to a smooth paste with salt and water enough to make a batter little thinner than idli batter. If the batter becomes thicker you can always add water later. Let this batter ferment overnight till it raises to double its size. Grease a non stick dosa pan and pour a spoonful of batter. Spread it using the back of the spoon using circular motion to about 9 inch round dosa. Add few drops of oil on top. Once it turns slightly brown, flip and brown the other side too. Serve hot with sambhar, chutney or any non veg gravy.
