Step 1

Soak rice in a medium vessel, covered with water by a couple of inches, for 6 to 8 hours. In another container, simultaneously soak lentils and fenugreek seeds, covered with water by at least 3 inches, for 6 to 8 hours.

Step 2

After the soaking process is complete, drain and rinse rice and lentils/fenugreek seeds separately.

Step 3

You are now going to be grinding the two elements, separately to achieve the right consistency, in a food processor or blender.

Step 4

Start by adding a couple of tablespoons of water to the grinder, followed by a handful of the lentils. Grind until fluffy and smooth, much like marshmallow fluff, in small batches adding handfuls of lentils and a couple of tablespoons of water at a time. This may take 15 minutes or so. Transfer lentil batter to a separate, very large vessel being careful not to remove too much air from the batter.

Step 5

Repeat with rice, but this time aim for a slightly gritty batter as opposed to the smooth batter of the lentils. Start by adding one cup of water to the machine then handfuls of rice at a time, with additional water to facilitate the grinding of the rice. This may take 20 or so minutes.

Step 6

Carefully transfer rice batter to the vessel containing lentil batter, again being careful not to remove air trapped in batter. Add salt and carefully mix the two batters with a clean hand or large spoon. Taste and add additional salt if the batter tastes flat. Be sure that the vessel has room for the batter to double in size. If not, pour half the batter into a separate vessel to allow room for expansion.

Step 7

Cover with a breathable lid such as a clean towel and secure to keep fruit flies out. Place in a warm spot such as an oven with a pilot light on, or atop a warm refrigerator.

Step 8

Ferment for 12 to 48 hours, depending on the temperature, or until batter appears to have doubled.

Step 9

Once fermented, the dough should be frothy and of pouring consistency, but not runny. If it is not of pouring consistency, add a little bit of water and stir very gently, being sure not to deflate dough.

Step 10

Preheat a 10-inch cast-iron skillet over high heat and allow the pan to heat up. Once you feel warmth coming off of it when you place a hand just above the bottom of the pan, test it by sprinkling a few drops of water on the bottom of the pan. If the water evaporates within 4 seconds it is ready.

Step 11

Oil half of a small onion on the cut side. Stab onion with a fork and move onion all around skillet to oil the pan.

Step 12

Ladle 1/4 cup of batter into the hot pan. With as little pressure as possible, use the back of your (metal) ladle to swirl the batter in concentric circles to fill the pan.

Step 13

When the batter is spread, drizzle a few drops of olive oil over the dosa in the pan.

Step 14

Cook over medium-high heat until the bottom is lightly brown. Now roll or fold the dosa out of the pan. There is no need to cook the other side unless you like a crisper dosa.

Step 15

Serve with Indian chutney, curry, or a bean dish.