1.5 cups idli rice or parboiled rice in one bowl. You can also use regular short-grained to medium-grained rice like sona masuri or parmal.
½ cup urad dal (husked black gram) + 1 tablespoon chana dal (husked and split bengal gram) + 20 methi seeds (fenugreek seeds) in a second bowl
⅓ cup thick poha (flattened rice) in a third bowl.
- Rinse the lentils and fenugreek seeds a couple of times. Then soak them in 1 cup water for 4 to 5 hours.
- Rinse the rice a couple of times and keep aside.
- Pour 2 cups water. Stir and soak both rice and flattened rice together for 4 to 5 hours.Rinse flattened rice once or twice and then add to the rice.
- Before grinding, strain the water from the soaked lentils+fenugreek seeds and keep it for grinding urad dal. You can also use fresh water if you prefer.
- Add the lentils in the grinder jar. Also add ½ cup of the soaked and strained water to the lentils or ½ cup of fresh water if you like
find the appropriate variety of rice, and then incorporate chana and toor dal into the batter as well. This contributes to the crispiness of the dosa. When grinding the batter, it is helpful to use very cold water or ice cubes, since this helps to prevent the batter from heating up during the grinding process. After adding the salt, you should mix the batter with clean hands.