Mysore Masala Dosa

Wash Idli rice, 100 grams of Urad dal, and Fenugreek seeds thoroughly. Soak them together in sufficient water for 4-6 hours.

Drain the soaked Idli rice, Urad dal, and Fenugreek seeds. Grind them into a very smooth batter using a wet grinder or high-speed blender, adding water gradually as needed to achieve a thick, pourable consistency.

Transfer the batter to a large bowl, add 10 grams of Salt, and mix well. Cover and let it ferment in a warm place for 8-12 hours, or until it has risen and become slightly airy.