Dosa

• urad dal↗50g g

  rinsed

• chana dal↗1 tbsp tbsp

  (Bengal gram)

• basmati rice↗190g g
• fenugreek seeds1 tbsp tbsp

  (optional)

• vegetable oil↗

  for frying

Step-by-step instructions

1. 1

   Rinse all the ingredients, except the oil, three to four times, then drain the water. Leave them to soak in cold water in a bowl overnight.

2. 2

   Drain the water from the ingredients, setting it aside. Transfer the soaked ingredients to a food processor and blend into a smooth paste. Ensure the batter has no graininess – if needed add a little soaking water. It should be thick, smooth, like pancake batter and coat the back of a spoon. Pour into a large bowl, cover, and keep in a warm place overnight to ferment (see tip below). The volume will double and become bubbly. If not using immediately, refrigerate for later. The batter keeps up to five days.

3. 3

   Gently stir the batter. It will thicken, so you may add a little water to achieve a thick yet pourable consistency.

4. 4

   Heat a non‑stick pan over low‑medium heat for 5 minutes. Sprinkle a few drops of oil over the surface, then wipe the pan with a paper towel to remove excess oil.

5. 5

   Sprinkle the hot pan with a handful of water to cool it, then dry with a paper towel. Pour one portion of dosa batter into the center of the pan. Using the back of a spoon, quickly spread it in a circular motion, allowing the batter to spread from the center to the edges, forming a thin round crepe.

6. 6

   Sprinkle a few drops of oil over the entire surface of the dosa and raise the heat to high. When it becomes slightly golden and the edges lift, add the filling (e.g., potato dosa masala) in the center. Continue cooking until the bottom side is fully golden and crisp. Using a flat spatula, lift the edges, then fold the filling and transfer to a plate.

7. 7

   Before cooking the next dosa, lower the pan temperature to medium and repeat the above steps.