| • | Soak the urud dal and the methi seeds together in a bowl for about 4 hours, with the water fully covering the dal and methi seeds.
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| • | Also soak the rice separately, for about 4 hours.
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| • | Grind the urud dal, methi seed mix to a smooth paste. Add very little water while grinding, or avoid it if possible.
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| • | Grind the rice coarsely and mix the urud dal and methi seed paste with the paste of rice.
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| • | Mix them well and allow fermenting overnight.
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| • | Next morning, stir the batter well and add salt to this batter. Batter should have a pouring consistency, you may add little water if required.
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| • | Heat the griddle and grease it before pouring the dosas.
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| • | Pick up a serving spoon full of batter, pour it at the center of the pan and using spoon, spread the batter quickly. Note that the batter should not touch the edges.
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| • | Now trickle little oil around the edges of the dosa.
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| • | When the edges start browning, flip the dosa with the pancake flipper.
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| • | Let it cook on the same side for around 1 min.
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| • | Then, pick the edges off of one side of the dosa with the flipper and fold it over the other side
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| • | Dosa is ready to serve. |
