Crispy Dosa (south Indian Savory Crepes)

Rinse 1 1/2 cups of idli rice thoroughly and soak it in enough water for at least 4-6 hours, or overnight.

In a separate bowl, rinse 1/2 cup of urad dal and 1/2 teaspoon of fenugreek seeds. Soak them together in enough water for at least 4-6 hours, or overnight.

After soaking, drain the water from the urad dal and fenugreek seeds. Grind them in a wet grinder or high-speed blender, adding a little cold water (about 1/4 to 1/2 cup) at a time, until you get a very smooth, fluffy batter. Transfer to a large mixing bowl.

Drain the water from the rice. In the same grinder/blender, grind the rice, adding cold water (about 1/2 to 3/4 cup) gradually, until it's smooth but slightly coarse. Combine the rice batter with the dal batter in the large bowl.

Add 1 teaspoon of salt to the batter. Mix well with your hands, ensuring no lumps, until everything is thoroughly combined. Cover the bowl with a lid and let it ferment in a warm place for 8-12 hours, or until the batter has risen and become airy and slightly sour. The fermentation time can vary based on ambient temperature.

Once fermented, gently stir the batter without deflating it too much. If the batter is too thick, add a little water (1-2 tablespoons at a time) to achieve a pourable consistency, similar to pancake batter.

Heat a non-stick dosa griddle or cast-iron tawa over medium-high heat. You can sprinkle a few drops of water on it; if they sizzle and evaporate quickly, the griddle is ready. Lightly grease the griddle with a few drops of oil using a cut onion or paper towel.

Pour a ladleful of batter (about 1/4 cup) onto the center of the hot griddle. Quickly spread it outwards in a circular motion with the back of the ladle to form a thin, even crepe. Drizzle 1/2 to 1 teaspoon of vegetable oil or ghee around the edges and over the dosa.

Cook until the edges start to crisp up and turn golden brown, and the bottom is cooked through and golden, about 2-3 minutes. You can lightly scrape the dosa with a spatula to check. Fold the dosa in half or roll it up. Serve immediately with sambar and coconut chutney.

Repeat for the remaining batter, ensuring to wipe the griddle with a damp cloth between each dosa to maintain an even temperature and prevent sticking, then re-grease lightly as needed.