• 2 cups
• 4 cups
• 1 teaspoon

• White gram dal/Urud Dal
• Rice
• Fenugreek

Salt as per taste

1. Grind the dal and rice separately with some water until it become a fine paste.
2. Add salt to it and mix well. Keep it overnight for fermentation. (The batter should be little diluting than the idli flour so that dosa is made thinner.)
3. In a flat frying pan the batter is poured and spread into a thin round like a pancake but much more thinner.
4. Pour little ghee on both sides of the dosas
5. When it turns golden brown, turn over to other side. In a few seconds it is ready to serve.
6. Masala Dosa can be made by placing the potato masala inside the Dosa and folding it in half.
7. Tips the thinner and crispier the dosa, the better it tastes.