Crispy Plain Dosa

Ingredients

• 2 cups dosa rice
• 1/2 cup urad dal
• 1/4 tsp fenugreek seeds
• Salt
• Oil/ghee for roasting

Method

1. Soak the rice separately from the urad dal and fenugreek for 5-6 hours, then grind each into a smooth paste and combine, or grind together if your blender handles it well — either way, aim for a batter with the consistency of thick pouring cream, smooth but not watery.
2. Cover and let the batter ferment overnight (8-10 hours) in a warm spot until it rises, turns light and develops small bubbles on the surface — a sign the fermentation is working. Whisk in salt just before you start cooking, not before, as salt can slow fermentation.
3. Heat a flat tawa (griddle) on medium-high heat until properly hot — sprinkle a few drops of water on it; they should sizzle and evaporate almost instantly. Lightly grease it, then pour a ladle of batter in the centre and spread it outward in quick, smooth, circular motions from the centre, working before the batter sets.
4. Drizzle a little oil or ghee around the edges and over the top. Let it cook undisturbed for 1-2 minutes on medium-high heat — resist the urge to move it. You'll know it's ready to flip (or fold) when the edges lift naturally on their own and the underside is golden-brown and crisp.
5. Fold it in half or roll it up, and serve immediately while it's still crisp — dosas soften quickly once off the heat. Serve hot with coconut chutney and sambar.