Soak the rice, urad dal, and fenugreek seeds in separate bowls in plenty of water for at least 6 hours or overnight.
Drain the water from the rice and dal. Grind the urad dal, rice, and fenugreek seeds with fresh water to make a smooth batter. Mix in the salt. The consistency should be slightly thick.
Cover the batter and let it ferment in a warm place for 8-10 hours or until it doubles in size.
Once fermented, gently stir the batter. If it's too thick, adjust the consistency by adding a little water.
Heat a non-stick or cast-iron skillet over medium heat. Lightly oil the surface.
Pour a ladleful of batter onto the skillet, spreading it into a thin circle.
Drizzle a few drops of oil around the edges of the dosa and cook until the bottom is golden brown and crispy.
Fold the dosa and remove it from the skillet. Serve hot.
Repeat with the remaining batter, adjusting the skillet's heat as needed to prevent burning.
Notes
Soak rice and urad dal separately for at least 6 hours or overnight to ensure proper fermentation.
• Grind the batter to a smooth consistency, using a wet grinder for best results.
• Ferment the batter in a warm place until it doubles in volume for a tangy flavor.
• Use a non-stick or cast-iron skillet to get crispy edges and a soft center.
• Control the temperature of the skillet between dosas to avoid burning.