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Urad Dal (whole) – 1 cup
Idli/Dosa Rice – 2 cups
Fenugreek Seeds (Ulluva) – ½ Teaspoon
Salt to Taste
Ghee/ Oil


  1. Soak the Urad and Rice(with the fenugreek seeds) separately for 8 hours or overnight.
  2. Grind the Rice into a not so smooth consistency.
  3. Grind the urad dal into a smooth consistency.
  4. Mix the two paste together and add salt and mix well. And let it ferment for 8 hours or overnight.
  5. Heat a Dosa Tawa and apply some ghee/oil with a tissue paper.
  6. Take a few ladle fulls of the batter in another dish and add in some extra water to make a thinner batter.
  7. Spread a ladle full of the batter/ paste onto the tawa
  8. Sprinkle some ghee on it and cook for a few seconds.
  9. Flip the dosa with a spatula on the tawa and cook for another few more seconds on low heat.
  10. Remove with a Spatula and Serve with Chutney or Sambhar.


  1. The  heat control is very important to ensure crisp and thin dosas each time.
  2. While spreading the dosas the pan should be on low heat. Increase the heat after that. And repeat.

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