Instructions

1. 1
   Soak rice, dal, and fenugreek seeds separately overnight. Don't soak the dal longer than 3-4 hours. Do soak the rice for at least 6-8 hours.
2. 2
   Grind the soaked rice, dal, and fenugreek together to a very smooth consistency; use a blender for best results.
3. 3
   Add the salt and enough water to make into a dropping consistency, and leave to rise for 5–6 hours, or overnight.
4. 4
   Check consistency of the batter, and if needed, add enough water to make into a smooth pouring consistency.
5. 5
   Heat a tava (dosa pan) until very hot, and splash a little water over it. With a ladle, immediately pour some batter onto the pan, spreading it thin with a circular motion, without pressing too hard. You will need some practice to get it right.
6. 6
   Lower the heat and dribble a little oil around the edges. When edges start browning a bit, it is almost done.
7. 7
   Flip the dosa to the other side, and allow it to cook for a few seconds.
8. 8
   Add desired filling and fold over.