Kal Dosa

Rinse 300g rice and 100g urad dal separately, then soak them with 5g fenugreek seeds in water for 4 hours.

Drain the soaked rice and dal, then grind them together with 50g rice and 10g salt into a smooth batter.

Let the batter ferment in a warm place for 8 hours, or until it doubles in volume.