Method

Step 1: Prepare the Batter

1. Rinse idli rice and urad dal thoroughly 2-3 times.

2. Add fenugreek seeds and enough water to soak. Let it sit overnight or for 4-5 hours.

3. Grind the soaked rice and dal mixture into a smooth batter. Add 1-2 tbsp lukewarm water if needed.

4. Cover and ferment for 10-12 hours in a warm place. If you’re in a cold climate, use an Instant Pot (yogurt setting) for reliable fermentation.

Step 2: Prepare the Tadka (Tempering)

1. Heat a pan and add vegetable oil.

2. Once hot, add mustard seeds and cumin seeds, allowing them to crackle.

3. Stir in curry leaves and chopped onions, sautéing until onions turn translucent.

Step 3: Mixing & Cooking

1. In a bowl, mix the fermented dosa batter with tadka, shredded carrots, cilantro, and salt.

2. Adjust consistency by adding water if required.

3. Heat a small pan or kadai over medium heat and lightly grease with oil.

4. Pour 2-3 spoonfuls of batter into the pan. Cover and cook for 3-4 minutes until golden brown.

5. Flip and cook the other side until evenly golden.

6. Serve hot with coconut chutney, tomato chutney, or sambar.

Recipe Notes:

• Perfect fermentation – Keep the batter in a warm place. If it's too cold, use an Instant Pot on yogurt mode.
• Adjust texture – If the batter is too thick, add a little water for a fluffy, pancake-like dosa.
• Flavor boost – Adding finely chopped green chilies or grated coconut enhances taste.
• Best pairings – Enjoy with coconut chutney, peanut chutney, or tomato chutney for a delicious gluten-free breakfast.
• Storage tip – Leftover batter can be refrigerated for up to 3 days and used for fresh dosas later.