Instructions:

• Soak the grains: Rinse the millets, urad dal, and fenugreek seeds (if using) in plenty of water for at least 4-6 hours, or overnight.
• Grind the batter: Drain the soaked grains. Grind the urad dal first into a smooth and fluffy batter with a little water. Then, grind the soaked millets and rice (if using) with some water to a slightly coarse consistency.
• Combine and ferment: In a large bowl, combine the urad dal batter with the millet batter. Add salt and mix well. Cover the bowl and let it ferment in a warm place for 8-10 hours. The batter should double in size and become bubbly.
• Prepare the griddle: Heat a flat griddle or tawa over medium heat. Add a few drops of oil or ghee and spread it evenly.
• Cook the dosa: Once the griddle is hot, adjust the batter consistency by adding a little water if needed. It should be pourable but not too thin. Using a ladle, pour a scoop of batter onto the griddle and spread it into a thin circle. Drizzle a little oil or ghee around the edges.
• Cook until crispy: Let the dosa cook for a minute or two until the bottom becomes golden brown and the edges start to leave the griddle.
• Flip and serve: Flip the dosa carefully using a spatula and cook for another 30 seconds to 1 minute on the other side. Slide the dosa off the griddle and serve hot with your favorite chutney or sambar.