HOW TO MAKE DOSA BATTER:

1. Firstly wash urad dal, rice, and methi seeds (fenugreek seeds) 2-3 times. Soak urad dal separately and rice, methi seeds in another bowl with enough water for 6-8 hours.

2. After 8 hours, drain the water from both bowls and Add rice, poha into a mixer jar or wet grinder. Pour water just as needed ( Added up to 1 cup of water) and grind it to an almost smooth batter.

3. Pour this batter into a large container and grind the urad dal to a smooth paste until bubbly or frothy. Added about 1 cup of water while grinding.

4. I don’t add salt to my batter, add it while making dosa.

FERMENTING DOSA BATTER:

1. Pour the batter in the liner or in a separate container.
2. Close the lid and set the instant pot on YOGURT mode for 8 hours.

3. If the batter is not fermented after 8 hours, it can be left for a few more hours but not more than 12 hours.

HOW TO MAKE DOSA:

1. Before using the fermented batter, gently stir the batter once. Add little water to thin it down, to make it of pouring consistency.

2. Grease a dosa pan or non-stick tawa with few drops of oil. If using an iron tawa, grease tawa with oil and spread it with a slice of onion.

3. Heat it until hot enough. Pour a ladle full of batter on the center of the tawa. Spread it evenly in a circular shape.

4. Drizzle oil or ghee and allow to cook on medium-low heat until red or golden.

5. Repeat making more on the hot tawa. Serve dosa with chutney and sambar.