Instructions

1. SOAK: Rinse urad dal + chana dal 2-3 times and drain.
2. Rinse rice 2-3 times until water runs clear and drain.
3. In one bowl: rice, poha, fenugreek seeds, cover with plenty of water (2-3 inches above grains), soak 4-8 hours or overnight.
4. In another bowl: urad dal and chana dal, cover with water, soak 4-8 hours or overnight.
5. GRIND: Grind dal first - drain soaked urad + chana dal, add to blender/wet grinder with about 0.75 cup cold water, grind until smooth, light, and fluffy. Add more water in small amounts as needed for thick, pourable batter. Transfer to large bowl (need room for fermentation).
6. Grind rice mix - drain soaked rice + poha + methi, add to blender with about 0.5 cup water, grind to slightly coarse batter (not grainy like rava, not ultra-smooth). Add little more water if needed to help movement, but keep thick and pourable.
7. Combine both batters and mix very well by hand or spatula until uniform. Should be thick yet pourable consistency, not runny.
8. FERMENT: Add salt (or add after fermenting depending on climate; use non-iodized salt if adding before).
9. Cover bowl and keep in warm place 8-12 hours or overnight until batter has risen, turned light and airy, and smells slightly sour but pleasant.
10. After fermentation, gently stir top layer into rest of batter.
11. Adjust consistency: add little water if too thick; it should flow off ladle easily but lightly coat it.
12. MAKE DOSA: Heat cast-iron or non-stick tawa on medium-high until hot.
13. Lightly grease tawa, then wipe off excess oil with cut onion or paper towel; for very crisp dosa, surface should not be too greasy.
14. Reduce heat to medium. Pour about 0.25-0.33 cup batter in center.
15. Using back of ladle, spread batter in spiral from center outwards into thin circle.
16. Increase heat to medium-high. Drizzle 0.5-1 tsp oil/ghee around edges and few drops on top.
17. Cook until bottom turns golden and crisp and top looks cooked; edges will lift slightly.
18. For plain dosa: fold in half or roll and remove from tawa, OR cook less for soft dosa. Flipping is optional; for thin crisp dosa, usually only one side is cooked.
19. Serve hot with sambar, coconut chutney, tomato chutney, or potato masala.