First, drain the soaked rice and urad dal. Grind the urad dal with the fenugreek seeds into a fine paste. Grind the rice separately into a slightly coarse paste, then combine both pastes. (When grinding, add very little or no water; you want a thick batter.)

Add salt to the batter, cover, and let it ferment in a warm place for 12-14 hours. The batter will rise and double in size. Stir the batter with a spoon. If it seems too thick, add a little water. The batter should be thinner than fritter batter.

Heat a nonstick skillet or griddle. Lightly grease it with a little oil. Reduce the heat to low, pour a large spoonful of batter into the center, and spread it out in a thin, large circle using the back of the spoon or a small bowl.

Drizzle a little oil around and over the dosa. Increase the heat and cook the dosa. When the top looks cooked and the bottom is golden brown, fold the dosa and remove it to a plate. Serve hot with sambar and coconut chutney.

Paper dosa is my all-time favorite.