Wash and soak rice and lentils (split black gram and chickpeas with fenugreek seeds) separately in water for about 8 hrs or overnight.

Drain the water and grind rice and lentil mix in a wet grinder or food processor adding water as needed. Grind lentils to smooth consistency while the rice batter should be slightly coarsely ground.

Place the rice and lentil pastes in a large bowl that can hold twice the amount of batter and mix well.

Cover and leave the batter for fermentation in a warm place until doubled.

After fermentation, add salt to taste and mix gently. Now your Dosa batter is ready.

Heat a non-stick or cast-iron pan over medium-high and grease with oil.

Pour a ladleful of batter into the center of the pan and then quickly spread into a circle with the back of the ladle, starting from the center, in a spiral motion moving outwards to spread the batter evenly and thinly. (Adjust the heat as needed.)

Drizzle little oil all over the surface of the Dosa and also around the edges. You can make drizzled oil spread all around the Dosa by swirling the pan. Cook until the Dosa turns golden on the edges.

Flip and cook for 30 seconds or so. Once the Dosa is almost done, flip it back and fold in half or roll it and then remove to a serving plate. Repeat with the rest of the batter.

Serve hot with vegetarian side dishes, sambhar, chutney, or curry.