2 cups (360 g) rice, preferably parboiled
1/2 cup (90 g) split and husked Bengal Gram ('Dhuli Urad')
1/2 tsp fenugreek seeds (methi dana)
2 tsp salt Oil for cooking dosas


Rinse rice and dal and soak in water for about 2-3 hours.Soak rice, daal, and fenugreek seeds together overnight. Grind these ingredients together to a very smooth consistency. Add the salt and enough water to make into a dropping consistency, and leave to rise for 5-6 hours, or overnight. Check consistency of the batter, and if needed, add enough water to make into a smooth pouring consistency. Heat tava (dosa pan) very hot, splash a little water over it, and with a ladle, immediately pour some batter onto it, spreading it thin, with a circular motion, without pressing too hard. (You will need some practice to get it right). Lower the heat and dribble a little oil around the edges. When edges start browning a bit, it is almost done. Add desired filling and fold over.