Instructions

1. 1
   Rinse the rice and urad dal thoroughly under cold running water until the water runs clear. Soak the rice and urad dal separately in ample water for at least 4-6 hours, or overnight. Soak the fenugreek seeds separately in a small amount of water for the same duration.
   ⏱ 4-6 hours or overnight
2. 2
   Drain the soaked rice and urad dal completely. Grind them together into a smooth, thick batter using a wet grinder or a high-powered blender. Add the soaked fenugreek seeds and a little water as needed to achieve a smooth consistency, similar to pancake batter. The batter should be thick enough to coat the back of a spoon but pourable.
   ⏱ 15-20 minutes
3. 3
   Transfer the batter to a large bowl. Cover and let it ferment in a warm place for 8-12 hours, or until it has at least doubled in volume and has a slightly sour aroma. The fermentation time will vary depending on the ambient temperature.
   ⏱ 8-12 hours
4. 4
   Once fermented, gently stir the batter. Add salt to taste and mix well. If the batter is too thick, add a tablespoon or two of water to reach a pourable consistency. The batter should be thick but flow easily.
   ⏱ 5 minutes
5. 5
   Heat a non-stick tawa or cast-iron griddle over medium-high heat. To test if it's hot enough, sprinkle a few drops of water; they should sizzle and evaporate immediately. Lightly grease the tawa with oil or ghee, then wipe off excess with a paper towel.
   ⏱ 2-3 minutes
6. 6
   Pour a ladleful of batter (about 1/4 cup) onto the center of the hot tawa. Immediately, using the back of the ladle, spread the batter in a thin, even, circular motion, starting from the center and moving outwards to create a large, thin crepe. Work quickly to prevent the batter from setting.
   ⏱ 30-45 seconds
7. 7
   Drizzle about 1-2 teaspoons of oil or ghee around the edges and over the surface of the dosa. Cook for about 1-2 minutes, or until the bottom turns golden brown and the edges start to lift from the tawa. You should see small bubbles forming on the surface, and the color should be an even golden hue.
   ⏱ 1-2 minutes
8. 8
   If making Masala Dosa, place a portion of prepared potato masala on one half of the dosa. Fold the other half over the filling. If serving plain, simply fold the dosa in half or roll it up.
   ⏱ 30 seconds
9. 9
   Serve immediately with hot sambar and coconut chutney. Repeat the process for the remaining batter, ensuring the tawa is hot and lightly greased between each dosa.
   ⏱ 2-3 minutes per dosa