1. Wash rice and drain. Soak in 3 cups of water for 5-6 hours. Grind to a smooth thick batter adding a little bit of water at a time. Transfer to a large pot with a tight fitting lid.

2. Wash dhal and fenugreek seeds together and drain. Soak in 3 cups of water for 5-6 hours. Drain and grind to a smooth thick batter adding water little bit at a time. Add to the rice batter and mix well with a whisk. 

3. Add sugar to assist fermentation. Close with the lid and keep in a warm place for at least 12 hours to ferment.  

4. Add salt and just enough water to make the batter to a spreading consistency. 

5. Grease a skillet or frying pan and let it heat over a moderate heat. Stir the batter and pour about ¼ cup batter in the centre of the skillet. Spread the batter with the back of the ladle in a circular motion starting from the center moving outwards. Dribble a little bit of oil over the dosae and cook for about 2 minutes, until little bubbles appear and it is golden brown underneath. Turn the dosae over and cook for about 30 seconds. Transfer to a plate.

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Serve hot with curries and/or chutneys.

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Tips: 

• Dosae batter can be stored in the fridge for a week or frozen for 6 months.

• Using urad dhal (split black gram) with skin promotes gut health.

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Per Dosae: energy 496 kJ (118 cal); protein 2 g; fat 4 g; saturated fat 0 g; cholesterol 0 mg; carbohydrate 18 g; fibre 1 g; calcium 3 mg; iron 0.33 mg; sodium 229 mg

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