The first step in making the batter is soaking the urad dal and rice with fenugreek seeds in separate containers. Soak them for at least 4 hours or more.

Transfer it to an instant pot liner or separate container which fits in an instant pot liner.

Grind the urad dal with enough water to a smooth paste until bubbly or frothy.

Add urad dal paste, and ragi flour to the rice batter and give it a good mix with your hand, so no lumps are formed.

Add the water and trivet to the instant pot liner or inner pot.

Place the batter container on top of the trivet. Close the container with its lid.

Close the instant pot lid and set the instant pot on YOGURT mode for 8 hours.

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

Before making dosa, take the fermented batter to a separate container, and gently stir the batter once. Add little water to thin it down, to make it of pouring consistency.

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

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

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

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