Step 1: Wash & Soak the Ingredients

To prepare the batter, wash rice and urad dal separately.
You’ll need:

• 2 cups rice

• ½ cup urad dal

• 1 tbsp fenugreek seeds (optional, but helps with fermentation)

Soak the rice and dal for 4–6 hours in clean water. This softens the grains and makes grinding easier.

Step 2: Grind the Batter

Drain the soaked ingredients.
Grind the urad dal first until it becomes fluffy and smooth, adding water little by little.
Then grind the rice to a slightly coarse texture.
Mix both pastes together in a large bowl. The texture should be thick but pourable.

Step 3: Ferment the Batter

Cover the bowl and allow the batter to ferment for 8–12 hours or overnight in a warm place.
After fermentation, the batter will look light, airy, and bubbly.
Add salt and mix gently.

Step 4: Adjust Batter Consistency

Before cooking, add some water to thin the batter slightly.
It should be flowing, like pancake batter—not too thick or too watery.
Stir well.

Step 5: Heat the Pan

Use a cast iron tawa or non-stick pan.
Heat it on medium flame and sprinkle a few drops of water—if they sizzle and disappear, the pan is ready.
Wipe the pan lightly with oil using a cloth or onion half.

Step 6: Spread the Batter

Pour a ladleful of batter onto the center of the hot tawa.
Quickly spread it outwards in a circular motion to form a thin, even layer.
Drizzle a few drops of oil around the edges.

Step 7: Cook Until Crispy

Let the dosa cook until the edges start lifting and the bottom turns golden brown.
For extra crispiness, cook a little longer before removing.
You can fold it in half or roll it into a cylinder.

Step 8: Serve Hot

Serve the dosa immediately with coconut chutney, sambar, or potato masala.
Dosa tastes best when eaten fresh and crispy right off the pan.