Dosa making

 Making dosa involves a bit of preparation, but the result is worth it. Here’s how to do it:

 Ingredients:

- 2 cups of rice

- 1 cup of urad dal (split black gram)

- 1 teaspoon fenugreek seeds

- Salt to taste

- Water

- Oil or ghee for cooking

 Steps:

**Soak**: Soak the rice and urad dal separately in water for about 6 hours. Add fenugreek seeds to the urad dal while soaking.

**Grind**: Drain the water and grind the urad dal into a smooth batter. Similarly, grind the rice to a slightly coarse paste. Mix both batters together.

**Ferment**: Combine the rice and urad dal batter, adding salt to taste. Let it ferment overnight or for about 8-12 hours until the batter rises and becomes slightly frothy.

**Prepare the Pan**: Heat a non-stick pan or a griddle and lightly grease it with oil or ghee.

**Spread the Batter**: Pour a ladleful of batter onto the center of the pan. Spread it out in a circular motion to form a thin layer.

**Cook**: Drizzle some oil or ghee around the edges and cook until the dosa turns golden brown and crispy. Flip if necessary, although traditional dosas are typically cooked on one side only.

**Serve**: Serve hot with coconut chutney, sambar, or any other chutney of your choice.

Making dosas might take a bit of practice to get the perfect crispiness and thickness, but it’s definitely a fun culinary challenge! Is this your first time making dosas, or are you perfecting your technique?