Ingredients:
- 1/4 cup urad dal (black gram split)
- 1/4 cup chana dal (split chickpeas)
- 1/2 tsp fenugreek seeds
- 1/2 tsp salt (to taste)
- Water (as needed
- )Oil (for cooking)
Instructions:
1 . Soak & Prep π: Rinse the rice, urad dal, chana dal, and fenugreek seeds thoroughly. Soak them in water for at least 4 hours or overnight for best results.
2 . Grind Away π§: Drain the soaked ingredients and grind them in a blender or wet grinder. Add water gradually to achieve a smooth, slightly thick batter.
3 . Ferment It β³: Transfer the batter to a large bowl, cover it, and let it ferment in a warm place for 8-12 hours. The batter will rise and develop a tangy aroma.
4 . Cook the Dosa π₯: Heat a non-stick or cast-iron skillet over medium heat. Lightly grease it with oil. Pour a ladleful of batter onto the skillet and spread it into a thin, even circle. Drizzle a bit of oil around the edges.
5 . Crispy & Golden β¨: Cook the dosa until the edges turn golden brown and crispy. Flip and cook for an additional minute if you prefer a well-cooked dosa.
6 . Serve & Enjoy π½οΈ: Serve hot with coconut chutney and sambar for a delightful meal!
Enjoy your crispy dosa! π
