Step 1

Rinse rice and urad dal separately under running water until water runs clear.

Step 2

Soak rice and dal in separate bowls, covering with plenty of water. Allow them to soak for at least 6 hours or preferably overnight (8-12 hours).

Step 3

Drain water completely from soaked rice and dal.

Step 4

Using a wet grinder (or blender), grind rice separately into a fine, smooth batter. Transfer rice batter to a large bowl.

Step 5

Next, grind the urad dal separately until smooth and fluffy, adding a little water if needed.

Step 6

Mix both rice and dal batter together thoroughly, adding semolina or poha and salt. Stir well to combine.

Step 7

Cover the bowl with a lid that allows slight airflow (not airtight).

Step 8

Place the batter in a warm location (ideally around 80-85°F/27-29°C) overnight for fermentation. Batter will nearly double in volume and become bubbly after fermentation.

Step 9

Heat griddle or pan on medium-high heat. Sprinkle a few drops of water; if it immediately sizzles and evaporates, the pan is ready.

Step 10

Prepare an oil-water mixture by combining ½ tablespoon of oil with 2 cups water in a small bowl. Use this mixture to grease and clean the griddle between dosas.

Step 11

Spray or lightly drizzle oil onto the hot griddle.

Step 12

Dip a clean cloth lightly into the oil-water mixture, squeeze out excess liquid, and quickly wipe the griddle to evenly distribute the oil.

Step 13

Pour about ½ cup of dosa batter onto the center of the griddle. Immediately swirl outward in circular motions using the back of the ladle, creating a thin, even crepe.

Step 14

After approximately 8-10 seconds, drizzle or spray some oil around edges and on top of dosa.

Step 15

Cook until the dosa turns golden brown and crispy around the edges (about 1-2 minutes).

Step 16

Optionally, add your choice of filling (e.g., potato masala, cooked veggies, or meat) to the center.

Step 17

Carefully fold the sides of dosa over the filling or serve plain.

Step 18

Serve hot with coconut chutney, tomato chutney, or traditional sambar.