Uppu Huli Khara Dosa

Rinse 400 grams of raw rice, 100 grams of urad dal, and 5 grams of fenugreek seeds thoroughly. Soak them together in sufficient water for 4 to 6 hours.

Drain the soaked raw rice, urad dal, and fenugreek seeds. Grind them into a very smooth batter using a wet grinder or high-power blender, adding minimal water as needed to achieve a thick, pourable consistency.

Transfer the batter to a large bowl, cover it, and let it ferment in a warm place for 8 to 12 hours, or until it has risen and become slightly bubbly.