1

Wash and soak all the ingredients for 5-6 hours.

2

Blend it smooth with water and leave it to ferment overnight (8 hours).

3

Once fermented the batter rises and bubbles up.

4

Add salt and spread it onto a hot tawa and drizzle ghee/oil & cook both sides until crisp.

A warm weather is conducive for fermenting dosas. Keep near a warm area.

Mix the blended batter with hands to incorporate airborne yeast into it for quicker fermentation.