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1. Rinse the idli rice until the water runs mostly clear, then place it in a large bowl and cover generously with water. In a separate smaller bowl, rinse the urad dal, fenugreek seeds, and poha together briefly, then cover with water as well.
2 cup idli rice or pudding rice,
0.8 cup whole urad dal (skinned),
0.2 cup poha (flattened rice),
0.5 tsp fenugreek seeds,
3.5 cup cold water
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2. Cover both bowls and leave to soak at cool room temperature for at least 6 hours and up to overnight.
2 cup idli rice or pudding rice,
0.8 cup whole urad dal (skinned),
0.2 cup poha (flattened rice),
0.5 tsp fenugreek seeds,
3.5 cup cold water
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3. Drain the urad dal mixture, reserving the soaking water, and add it to a blender with a little fresh water. Blend on medium-high, adding just enough reserved or fresh water in splashes, until you get a very light, fluffy, thick paste that forms soft peaks.
0.8 cup whole urad dal (skinned),
0.2 cup poha (flattened rice),
0.5 tsp fenugreek seeds,
3.5 cup cold water
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4. Transfer the urad paste to a large deep bowl. Drain the rice, add it to the blender with some fresh water, and blend until you get a smooth, slightly grainy batter that is pourable but not thin, adding water as needed.
2 cup idli rice or pudding rice,
3.5 cup cold water
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5. Pour the ground rice batter into the bowl with the urad paste and mix them together thoroughly with your hand or a spatula until well combined and slightly aerated.
2 cup idli rice or pudding rice,
0.8 cup whole urad dal (skinned),
0.2 cup poha (flattened rice),
0.5 tsp fenugreek seeds
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6. Adjust the consistency with a little more water if needed so the batter is thick but flows in a ribbon from a spoon, then cover the bowl loosely and leave it in a warm place at UK room temperature to ferment for 8 to 12 hours until risen and slightly bubbly.
3.5 cup cold water
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7. Once fermented, add the salt and gently stir it through without knocking out all the air; if the batter seems too thick after fermentation, loosen it with a little water until it coats the back of a spoon.
1.5 tsp non-iodised fine sea salt,
3.5 cup cold water
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8. Heat a well-seasoned cast-iron tawa or a non-stick frying pan over medium-high heat until hot, then reduce to medium. Lightly grease the surface with a few drops of oil spread thinly with a piece of kitchen paper.
0.5 cup sunflower oil or vegetable oil
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9. Stir the batter gently, then pour a ladleful onto the centre of the hot pan and quickly spread it outwards in a spiral motion to form a thin circle. Drizzle a few drops of oil around the edges and on any dry spots.
0.5 cup sunflower oil or vegetable oil
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10. Cook the dosa on medium heat until the edges turn golden and lift easily and the underside is crisp and browned, then loosen and fold or roll. Repeat with the remaining batter, adjusting heat and adding a light smear of oil as needed.
0.5 cup sunflower oil or vegetable oil
