Take urad dal and fenugreek seeds in a bowl. Rinse them with cold water or wash them under running cold water. But do not overwash them. We are not looking for clear water, cloudy water is fine too.

Take both rice (parboiled rice and regular rice) in another bowl. Here I have used sona masoori rice. Rinse or wash them similarly. Again do not over wash them.

Now let’s start with grinding process. I have done this in mixer grinder. You can do the same using wet grinder. Start with urad dal. Drain the water from the dal and reserve the water, we will use this water while grinding.

Grind into the fine paste. As needed you can add little more water, but do not add too much. So total I used ¾ cup of water for grinding dal. The batter should be light, fluffy and smooth.

Take rice into the grinder jar. If your jar is small then you can do this in batches. Start with ¾ to 1 cup of water and grind.

Pour this rice batter into the same bowl with urad dal batter.

Cover the bowl with plate (do NOT use tight fitting lid) and let it ferment without disturbing for about 10-14 hours. If needed you can let it ferment for more hours, upto 24 hours. This time may vary depending of the weather and temperature. Check the tips section below to ferment in cold weather.

Take a look of the inside of the fermented batter. You can see so many bubbles in the light, fluffy batter.

Now add salt to the batter. Lightly, gently mix it. Do not stir vigorously. Take required amount of batter in separate bowl and add little water to make thick yet runny consistency of batter. If using leftover batter from the fridge then bring it to room temperature and then make dosa.

Many times tawa may get too hot. And for making dosa the temperature of tawa should not be too hot or too low. If it gets too hot then sprinkle some water to bring down the temperature. It will sizzle and wipe out the remaining water using paper towel. By doing so the dosa will not stick to the pan.

Now pour the ladleful or two of batter in the center of the tawa.

Now using the ladle start spread the batter into circular motion.

Make sure that it is not too thick or not too thin for crispy version. If it is thick then you will get softer version of dosa. Choice is yours. Both tastes great but we prefer crisp ones.

Let it it roast for 1-2 minutes on medium low heat or till you notice the bottom is nice golden brown. Adjust the gas heat accordingly and maintain the temperature of tawa. NO NEED to flip and cook other side.

Now fold it in half and serve.

Repeat the same for rest of the batter.