Classic Fermented South Indian Dosa

Rinse the urad dal and rice separately under cold water until the water runs clear. Combine them with the fenugreek seeds, cover generously with water, and soak for 4–6 hours or overnight until softened.

Drain the soaked ingredients and grind them in a blender or wet grinder, adding water gradually, until you achieve a smooth, thick yet pourable batter.

Transfer the batter to a large bowl, cover loosely, and allow it to ferment in a warm place for 8–12 hours, or until it doubles in volume and develops a lightly tangy aroma.

Gently stir the fermented batter and season with salt, being careful not to deflate the airy texture.

Heat a non-stick skillet or traditional tawa over medium heat and lightly grease the surface with ghee or oil.

Pour a ladleful of batter into the center of the hot pan and quickly spread it outward in a circular motion to form a thin crepe.

Drizzle a little ghee or oil around the edges and cook until the underside turns crisp and golden brown.

Flip the dosa and cook the other side for about 1 minute. Remove from the pan and repeat with the remaining batter, lightly greasing the pan as needed. Serve hot.