Small Dosa

1. 1

   Soak the rice and dal.

   • Rinse the idli rice and urad dal together under running water until the water runs clear.
   • Add the fenugreek seeds to the rice and dal mixture.
   • Soak everything in 1 cup of water for at least 4 hours.
   • Just before grinding, rinse and soak the poha in a little water for 10 minutes.

   TIPSoaking softens the grains, which is essential for a smooth batter and proper fermentation.
2. 2

   Grind the batter.

   • Drain the water from the soaked rice and dal mixture.
   • Transfer the mixture and the soaked poha to a high-speed blender or wet grinder.
   • Add 1/2 cup of fresh water and grind to a very smooth, flowing batter. Add a little more water if needed, but keep the batter thick.
   • Pour the batter into a large bowl.

   TIPThe batter should be smooth and free of grits. Rub a little between your fingers to check.
3. 3

   Ferment the batter.

   • Add the pinch of salt to the batter and mix well with your clean hands. This helps initiate fermentation.
   • Cover the bowl and place it in a warm, dark place to ferment for 8 to 12 hours.
   • The batter will rise, become airy, and have a slightly sour aroma when ready.

   TIPIf you live in a cold climate, place the batter in a turned-off oven with the light on to provide warmth.
4. 4

   Cook the small dosas.

   • Gently stir the fermented batter. Do not overmix.
   • Heat a non-stick tawa or a well-seasoned cast-iron pan over medium heat.
   • Pour about 2 tablespoons of batter onto the center of the tawa.
   • Using the back of the ladle, gently spread it into a small, thick circle, about 3-4 inches in diameter.
   • Drizzle a few drops of ghee around the edges.
   • Cook for about a minute or until the top looks cooked and the bottom is light golden.
   • Flip and cook the other side for 30 seconds. These dosas should be soft, not overly crispy.
   • Repeat with the remaining batter to make 8 small dosas.

   TIPWipe the tawa with a damp cloth before making each dosa to regulate the temperature and ensure easy spreading.
5. 5

   Serve warm.

   Serve the soft, warm dosas immediately. They can be served plain or with a mild chutney or a dollop of yogurt.

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