| • | Soak the urud dal and the methi seeds together in a bowl for about 4 hours, with the water fully covering the dal and methi seeds. |
| • | Also soak the rice separately, for about 4 hours. |
| • | Grind the urud dal, methi seed mix to a smooth paste. Add very little water while grinding, or avoid it if possible. |
| • | Grind the rice coarsely and mix the urud dal and methi seed paste with the paste of rice. |
| • | Mix them well and allow fermenting overnight. |
| • | Next morning, stir the batter well and add salt to this batter. Batter should have a pouring consistency, you may add little water if required. |
| • | Heat the griddle and grease it before pouring the dosas. |
| • | Pick up a serving spoon full of batter, pour it at the center of the pan and using spoon, spread the batter quickly. Note that the batter should not touch the edges. |
| • | Now trickle little oil around the edges of the dosa. |
| • | When the edges start browning, flip the dosa with the pancake flipper. |
| • | Let it cook on the same side for around 1 min. |
| • | Then, pick the edges off of one side of the dosa with the flipper and fold it over the other side |
| • | Dosa is ready to serve. |
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