Fermented Dosa That Tastes Like South Indian Street Food

Instructions

1. Rinse the regular rice, whole urad dal, moong dal, and fenugreek seeds thoroughly under running water. Place them in a bowl and soak in 1 cup of water.
2. Pour the blended batter into a large bowl, ensuring there's enough space for it to rise. Cover the bowl and let the batter ferment.
3. Once the batter has fermented, add salt to taste and mix gently. Do not overmix, as this can deflate the batter.
4. After soaking, drain the water (if any excess) and transfer the soaked ingredients to a blender. Add about ½ cup more water and blend until you achieve a smooth batter consistency. Adjust water as needed.
5. Heat a nonstick pan (or a well-seasoned cast iron pan) over medium heat. Once hot, pour one ladle of batter onto the center of the pan and quickly spread it outwards in a spiral motion to form a thin, round dosa.
6. Drizzle a few drops of oil or butter around the edges and on top of the dosa. Cook until the bottom turns golden brown and crispy, and the edges start to lift.
7. Fold the dosa in half and remove it from the pan. Serve immediately with your favorite chutney or sambar.