Authentic Dosa Batter From Scratch

Instructions

1. 1

   Rinse the rice and chana dal together in cold water until the water runs clear, then soak in a large bowl with 4 cups of water for 6 hours.

2. 2

   In a separate bowl, rinse the urad dal and fenugreek seeds, then soak in 2 cups of water for 6 hours.

3. 3

   Drain the urad dal (reserve the soaking water) and grind in a high-speed blender or stone grinder until it becomes a very smooth, fluffy, and light paste.

4. 4

   Drain the rice and poha, then grind them together with a little reserved dal water until you achieve a slightly grainy, rava-like consistency.

5. 5

   Combine both the rice and dal pastes in a large vessel, add salt, and mix thoroughly using your clean hands to initiate the fermentation process.

6. 6

   Cover the vessel and let the batter ferment in a warm, dark place for 8 to 12 hours until it doubles in volume and smells slightly sour.

7. 7

   Gently fold the fermented batter; if it is too thick, add a small amount of water to reach a pouring consistency.

8. 8

   Heat a seasoned cast-iron tawa, pour a ladle of batter in the center, and spread in a circular motion to make thin, crispy dosas.