Instructions: Wash and soak split black gram, fenugreek seeds and rice together for 6-7 hours. Grind it finely. Add the cooked rice and a little water and grind it again. Add salt. The batter should be of pouring consistency. Keep it aside in a warm place for 8 -10 hours till the batter rises like the bread dough.You need to use a container where the batter takes half the space so the dosa batter does not overflow when fermented. Heat a non-stick griddle till hot. Pour 2 tbs of batter and with swift strokes, spread the batter evenly on the griddle before it gets cooked and becomes difficult to spread. Put a tsp of oil all around the dosa and let it cook at a medium heat till golden and crisp. Remove and fold it half. Serve hot with coconut chutney and sambar.

* This is one of tips which are rarely mentioned in the cookbooks but adding this makes the dosa light and crisp.

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