1 cup Urad Dal (by NOITSEUQ) 3.5 cup Rice, white, long-grain, regular, raw, enriched 2 tsp Fenugreek seeds / Methi seeds (by YMYSELF) 1 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO) 0.25 cup Canola Oil
The batter will keep for several days in the fridge or even at fairly cool room temperature if you add a bit of asafoetida (hing) after the first day of fermentation. Fermentation will continue a bit. The soaking and fermentation process removes a lot of the anti-nutrients and gives a pleasant hint of sourness to the dosa.
Soak dal, rice and fenugreek seeds for a few hours to overnight in about 8 cups of water. Pour off soaking water and replace with about 3 cups of fresh water. Grind in blender until it makes a batter about as thin as crepe batter. Stir in salt. Ferment overnight (bring to 37 degrees C in Instapot - Yogurt "more" setting for 30 minutes, then let cool to 30 degrees - Yogurt "less" setting for the remaining time). The batter is ready when it has become full of bubbles and doubled in volume. Stir it down and fry: Oil a frying pan generously. Add a ladle-full of batter to the center of the pan and spread out with the bottom of the ladle to cover the bottom of the pan. Add a spoonful of oil around the edges. Poke a small hole in the middle and add a bit of oil there too. When the top looks dry, it is ready to flip. Flip and cook the other side until the dosa is crispy. Serve immediately with sambar, chutney, or masala. The first couple of dosai may not flip easily, but after the pan gets seasoned a bit they should come nicely.