1. Wash dāl, rice and fenugreek seeds until the water runs clear, drain. Cover 2-inches above ingredients with water and soak for minimum 12 hours.
2. Drain a little water out and put this water aside.
3. In a high-speed blender, add salt and grind mixture until fine and smooth – adding, if needed, water that was put aside. Aim for a thick pancake batter consistency.
4. Pour into a large bowl, cover and leave to stand in a warm location for at least 8 hours, which can take up to 24 hours in wintertime. The batter will become thick, fizzy and rise. Perfect fermentation!
5. Pour a ladleful of batter onto a preheated skillet or non-stick pan (make sure the pan is hot).
6. Using the back of the ladle, gently swirl the batter from the center out to create a thin crepe-like dosa. Optional, drizzle ghee lightly over dosa.
7. When edges of the dosa start to lift, about 2 – 3 minutes. Flip and cook until golden.
Once a week, with chutney, palya/gojju or sambar. Suitable for the midday meal, in all seasons.
- Add 3 tsp flat rice when soaking rice, creating a crispier dosa.
- Replace urad dāl with moong dāl.