Back to 12 servings Batter 2 cups idli rice or parboiled rice, soaked 0.5 cup urad dal (split black gram, skinned), soaked; fresh dal ferments best 1 teaspoon fenugreek seeds (methi), soaked with the rice and dal 2 tablespoons thick poha (flattened rice), softens the dosa 1.5 cups water, for soaking, plus about 0.75 cup for grinding, added as needed 0.5 teaspoon salt, non-iodized; add after fermentation if the batter is slow to rise To cook oil or ghee, as needed for cooking
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1 Step 1: Rinse the rice, urad dal and fenugreek seeds together, then soak them in water covering them by 2 to 3 inches for 6 to 8 hours. Rinse the poha and soak it in about 1/4 cup water for 30 minutes.2 Step 2: Drain the dal and fenugreek and blend with a little water to a smooth, fluffy batter. Drain the rice and poha, blend them with more water to a slightly coarse batter, then mix both into one large bowl.3 Step 3: Set the bowl in a warm spot, cover it loosely, and leave it for 8 to 12 hours or overnight. The batter is ready when it has puffed up, looks full of bubbles, and gives off a mild tang.4 Step 4: Stir the fermented batter gently and season with salt. Thin it with a little water to a spreadable, pourable consistency.5 Step 5: Heat a cast iron or non-stick tawa over medium heat. Test it by sprinkling a few drops of water; they should sizzle and evaporate within a few seconds. Lightly oil the surface with a half onion on a fork or an oiled paper towel.6 Step 6: Pour a ladle of batter (about 1/4 cup) into the centre of the tawa and quickly spread it outward in a circular spiral with the base of the ladle to make a thin round.7 Step 7: Drizzle a few drops of oil or ghee around the edges and over the surface. Cook until the bottom is golden and crisp and the edges lift away from the pan.8 Step 8: Loosen the dosa with a thin spatula, fold it in half or roll it, and serve immediately. Wipe the tawa lightly and lower the heat slightly before making the next one.getsaucepan.com/r/f48be9ae-33dc-5bd1-8e8d-e07bf3758691
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