Making crispy dosa at home is a rewarding experience, and with a little practice, you'll be able to perfect this South Indian delicacy.
Rinse the rice, urad dal, chana dal, and fenugreek seeds separately under cold water. Soak the rice and dal separately in enough water for at least 6 hours or overnight.
First, grind the urad dal and fenugreek seeds. Next, grind the rice to a smooth consistency. Mix the urad dal batter with the rice batter. Add salt and mix well. Cover the batter and let it ferment in a warm place for 8-12 hours.
Heat a flat, non-stick pan or a traditional cast-iron tawa on medium heat. Pour a ladleful of batter onto the centre of the pan. Quickly spread it outwards in a circular motion using the back of the ladle or a flat-bottomed bowl.
The thinner you spread the batter, the crispier the dosa will be. Drizzle a little oil or ghee around the edges and on top of the dosa. This helps in making it crispy. Let the dosa cook for 1-2 minutes on medium heat until the edges start to lift.
Remove the dosa from the pan using a spatula and serve hot with coconut chutney, sambar, or potato masala.