Soak rice, urad dal, and fenugreek seeds for several hours.
Blend soaked ingredients into a fine, airy batter using water.
Allow batter to ferment, developing flavor and airy texture.
Use a well-seasoned tawa, ensuring it’s evenly heated.
Pour batter, spreading thinly in circular motion for crispiness.
Add ghee or oil around edges for golden, crispy texture.
Fold dosa, serve with coconut chutney and sambar immediately.