Instructions

• 1 - Soak Ingredients:
  Soak the rice, urad dal, and fenugreek seeds in water for at least 4 hours or overnight.
• 2 - Blend Batter:
  Drain the soaked ingredients and blend them with water until smooth. The batter should be pourable but thick.
• 3 - Ferment the Batter:
  Transfer the batter to a bowl, cover it, and let it ferment in a warm place for 6-8 hours or overnight.
• 4 - Cook Dosa:
  Heat a non-stick skillet, pour a ladle of batter, and spread it into a thin circle. Drizzle oil around the edges and cook until crispy.
• 5 - Serve:
  Serve hot with chutney or sambar.