Method

• 1.Wash the rice and urad daal. Add the fenugreek seeds to the mix and cover with water. Soak overnight.
  2.The next morning, drain all the water from the rice mixture. Now put some in a food processor and grind - adding very little water if necessary - to a smooth yet slightly grainy paste.
  3.When all the mix is ground, put into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it.
  4. Now add salt to taste and keep the Dosa batter aside, covered, for an hour.
  5. Put some cooking oil in a saucepan and pour the batter into the center.
  8.Spread the batter around the pan to form a pancake of roughly 8" diameter. Do not be alarmed if the Dosa develops tiny holes as you spread the batter. This is normal.
  9.As soon as you have finished spreading the batter out on the pan, drizzle the oil all over the surface of the dosa and also around its edges. Now hold the pan by its handle, lift up and swirl it so as to make the drizzled oil spread all over the Dosa.
  10.When the upper surface begins to look cooked (it will no longer look soft or runny), flip the Dosa. By this time, ideally, the surface that was underneath should be light golden in color. Allow to cook for 1 minute after flipping.
  11.Fold it in half and allow to cook for 30 seconds more.
  
  Serve with side dishes like Coconut Chutney, Gunpowder Chutney and Sambar.