Step 1: Soaking the Ingredients

• Rinse rice and urad dal separately under running water until water runs clear.

• Soak rice and dal in separate bowls, covering with plenty of water. Allow them to soak for at least 6 hours or preferably overnight (8-12 hours).

Step 2: Grinding the Batter

• Drain water completely from soaked rice and dal.

• Using a wet grinder (or blender), grind rice separately into a fine, smooth batter. Transfer rice batter to a large bowl.

• Next, grind the urad dal separately until smooth and fluffy, adding a little water if needed.

• Mix both rice and dal batter together thoroughly, adding semolina or poha and salt. Stir well to combine.

Step 3: Fermentation Process

• Cover the bowl with a lid that allows slight airflow (not airtight).

• Place the batter in a warm location (ideally around 80-85°F/27-29°C) overnight for fermentation. Batter will nearly double in volume and become bubbly after fermentation.

Step 4: Preparing the Griddle

• Heat griddle or pan on medium-high heat. Sprinkle a few drops of water; if it immediately sizzles and evaporates, the pan is ready.

• Prepare an oil-water mixture by combining ½ tablespoon of oil with 2 cups water in a small bowl. Use this mixture to grease and clean the griddle between dosas.

Step 5: Making the Dosa

• Spray or lightly drizzle oil onto the hot griddle.

• Dip a clean cloth lightly into the oil-water mixture, squeeze out excess liquid, and quickly wipe the griddle to evenly distribute the oil.

• Pour about ½ cup of dosa batter onto the center of the griddle. Immediately swirl outward in circular motions using the back of the ladle, creating a thin, even crepe.

• After approximately 8-10 seconds, drizzle or spray some oil around edges and on top of dosa.

Step 6: Cooking and Serving

• Cook until the dosa turns golden brown and crispy around the edges (about 1-2 minutes).

• Optionally, add your choice of filling (e.g., potato masala, cooked veggies, or meat) to the center.

• Carefully fold the sides of dosa over the filling or serve plain.

• Serve hot with coconut chutney, tomato chutney, or traditional sambar.