Ingredients
2cupsbasmati rice,raw
1cupurad dal
1cupparboiled rice
1tspfenugreek seeds
1cupwater,or as needed
1tbspsalt
2tbspvegetable oil,or as needed
Preparation
Combine the basmati rice, urad dal, parboiled rice, and fenugreek seeds in a bowl.
Cover with water, then soak for 2 to 3 hours.
Drain the rice mixture, then transfer to a blender. Add water, ¼ cup at a time, and blend until smooth paste forms. Add salt.
Transfer the batter to a covered container, then set aside to ferment for at least 12 hours.
Thin the batter, if necessary, by stirring in 1 tablespoon water at a time.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Ladle ¼ cup of batter into the skillet, spreading it quickly into a circular shape.
Fry for for 1 to 2 minutes until edges start to look dry and curl from the pan. Flip the dosa, then cook for about 30 seconds, until underside is just golden and still soft.
Serve and enjoy!
