Dosa is a popular South Indian dish that is typically served for breakfast or as a snack. Here’s a recipe to make dosa:

Ingredients:

1 cup dosa rice (or regular rice)
1/4 cup urad dal (split black gram)
1 tablespoon fenugreek seeds
Salt to taste
Water as needed
Oil for cooking
Instructions:

Wash the rice and urad dal separately and soak them in water for at least 4-6 hours.

In a separate bowl, soak fenugreek seeds for the same amount of time.

After the soaking time, drain the water and grind the rice and urad dal together into a smooth batter. Use a blender or a wet grinder to grind the batter.

Add the soaked fenugreek seeds to the blender or grinder and continue grinding until everything is well combined.

Transfer the batter to a large bowl and add salt to taste. Mix well with a spoon or your hand.

Add water as needed to make a pouring consistency batter. The batter should not be too thick or too thin.

Cover the bowl and let the batter ferment for 8-12 hours or overnight, depending on the weather conditions. The batter should double in volume after fermentation.

After fermentation, mix the batter well.

Heat a non-stick tawa or griddle on medium-high heat.

Once the tawa is hot, pour a ladleful of batter in the center of the tawa and spread it in a circular motion to make a thin crepe.

Drizzle a little oil around the edges of the dosa and cook until the edges start to lift up and the dosa turns golden brown.

Flip the dosa over and cook for a few seconds on the other side.

Remove the dosa from the tawa and serve hot with coconut chutney and sambar.

Repeat the same process with the remaining batter to make more dosas.