• Day 1 - morning
  1 ½ cups idli rice or parboiled rice, ½ cup skinned urad dal, ¼ cup poha, 1 teaspoon methi seeds
• Wash and soak idli rice, urad dal, poha and methi seeds in enough water in a way that there is at least an inch of extra water over the rice and dal.
• Day 1 - evening
• Once the grains have soaked for about 8 hours, drain the excess water from the bowl.
• Grind the idli rice-urad dal mix with cooked rice until almost smooth with approx. 1 ½ cups water and 4-5 ice cubes in a mixer grinder. Add additional water if required. The consistency should be such that it can leave a thick coat on the back of a spoon and falls in a ribbon like consistency when poured with a ladle. The ground batter should feel very slightly gritty between your fingers.
  ¼ cup cooked rice, 1 ½ cups water, 4-5 ice cubes
• Pour the batter into a bowl that’s large enough so that there is room for the batter to rise. Mix the batter with clean hands as shown in the video - this is an important step as it helps in the fermentation so please don’t skip it.
• Cover the bowl and set aside to ferment. Leave it in a warm, dry place away from direct sunlight to ferment. Fermentation takes anywhere between 12-24 hours depending on the humidity and temperature at your place. The warmer it is, the faster it’ll ferment.

Day 2 - morning or afternoon:

• Once fermented, the batter should have become almost 1.5 times its size with a slight dome shape and a wrinkle, bubbly layer on top. You should be able to smell a little sourness in the batter. This smell means it has fermented. If it is too sour, it has fermented too much! You can use a spoon to check the batter – the texture should be frothy with air bubbles. This will yield approx. 1.75 litres (6-7 cups) of batter.

Prepping batter:

• take 1 cup of batter in a bowl, add salt, sugar and mix well.
  1 cup dosa batter, ¼ teaspoon salt, ⅛ teaspoon sugar

Prepping tawa or pan:

• Heat a non-stick pan or a seasoned cast iron dosa tawa over medium heat. Once hot, pierce the onion half with a fork, dip in oil & rub it on the tawa. This prevents the dosa from sticking to the tawa.
  1 onion cut into half horizontally

Making Dosa:

• Reduce the heat to low & pour one ladle of dosa batter and pour in the center of the tawa. Spread by using the back of the ladle, moving it in concentric circles to form a big round dosa.

Roasting dosa:

• Increase the heat to medium. Drizzle a spoon or two of oil or ghee around the edges and in the center, cover with lid & cook for 30 seconds.
  2 teaspoons cooking oil or ghee
• Remove the lid and let this roast for 1-2 minutes till golden brown on medium.
• Flip it over and roast for 30-seconds. Flip it back, fold and serve.
• Follow the same steps for making the rest of the dosas.