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Dosai

Rice (Boiled/Idli rice)

4 Cups

Urad Dhall(Indian black lentil)

1 and 1/2

Fenugreek seed

1 Teaspoons

Salt

As per taste

Wash the rice in water.Rinse and Soak rice and urad dhall(with fenugreek) seperately in water for 4 hours
Grind the rice first
Grind the urad dhall next
Take a large bowl and mix them together. Add salt.
Let it ferment over night. Check to see if it well fermented and raise to the brim.
Take a flat frying pan with a minimum of 9 inches diameter. just sprinkle oil and spread it with a cloth or tissue paper
Pour one big spoonful on to the pan and spread it thin in circular motion very lightly. Pour little bit of oil on the sides
When you see it brown on the back, turn it over and pour a little bit of oil agin on this side. Take it out when it it is golden brown.
You can also make soft dosa by not spreading it thin in circular motion, and not frying to a goldne brown.
Dosas can be eaten with many side dishes and dips. Traditional sambar and chutney or any non-veg curry or sugar and ghee, idli mix with gingley oil.