Ingredients:

• 2 cups rice (preferably dosa rice or any medium-grain rice)
• 1/2 cup urad dal (whole or split, skinless)
• 1/4 cup poha (flattened rice)
• 1/2 tsp fenugreek seeds 
• Salt to taste
• Water (as needed)
• Sesame seed oil or ghee

Instructions:

1. Soak the Rice and Dal:
   • Rinse 2 cups of rice and soak in water for 4-6 hours.
   • Rinse 1/2 cup urad dal and 1/2 tsp fenugreek seeds (if using), and soak separately in water for 4-6 hours.
   • Soak 1/4 cup poha (flattened rice) in water for 30 minutes before grinding.
2. Grind the Ingredients:
   • Drain the water from the urad dal and fenugreek seeds and grind in a blender or wet grinder with a small amount of water (about 1/4 to 1/2 cup) to form a smooth, fluffy batter.
   • Drain the rice and grind it with the soaked poha to a slightly coarse consistency, adding water as needed.
   • Combine the dal batter and rice batter in a large bowl. Add salt and mix well. The batter should be thick but pourable, with a smooth consistency.
3. Ferment the Batter:
   • Cover the bowl and leave the batter to ferment in a warm place for 8-12 hours or overnight. The batter should rise and become light and airy, doubling in volume. (If you’re in a colder climate, place the batter in the oven with the light on or use an Instant Pot on the “Yogurt” setting for fermentation.)
4. Prepare the Dosa Batter:
   • Once the batter has fermented, stir it gently. If it’s too thick, add a little water to get a pourable consistency, similar to pancake batter.
   • Heat a non-stick or cast-iron tawa (griddle) over medium heat. Lightly grease the surface with oil or ghee.
5. Cook the Dosas:
   • Pour a ladleful of batter onto the center of the tawa and spread it out in a circular motion with the back of the ladle to form a thin layer.
   • Drizzle a few drops of  ghee around the edges of the dosa. Cook for 1-3 minutes until the edges start to lift and turn golden brown.
   • Flip and cook the other side for another minute, or serve directly without flipping for a crispy dosa.
6. Serve Hot:
   • Serve the dosa hot with coconut chutney, sambar, or your favorite filling like potato masala.

Tips for Making Perfect Dosa:

• Fermentation in cold weather: If you live in a cooler climate, help the batter ferment by placing it in the oven with the light on or using the “Yogurt” setting on your Instant Pot.
• Crispy dosas: For extra crispiness, ensure the tawa is well-heated before spreading the batter and avoid making the dosa too thick.
• Non-stick or cast-iron tawa: A well-seasoned cast-iron tawa works best for crispy dosas, but non-stick pans also work well.

Enjoy crispy, golden dosas at home with this easy, from-scratch recipe. Whether you love them plain or stuffed with flavorful fillings, dosas are a delicious way to enjoy a traditional South Indian meal!