1.5 cups Rice Flour
¾ Cup Urid Dhal Flour (Black Gram Dhal)
1/8 cup Fenugreek Flour (Methi)
3 Cups water
Ghee (clarified butter) – Optional
Water for frying Dosa
Mix all the flours and water to form smooth batter. Not too thin or too thick. Keep it overnight (10 to 12 hours). Just before frying the dosa’s remove the required batter or all of it, add salt. Heat Dosa Pan. Sprinkle water to test the pan. Don’t apply oil to pan. Spread a ladle of batter and then little ghee on to dosa. Close for a minute. Check if dosa is ready (the sides will start coming off the pan). Remove. Have the dosa with white coconut chutney, green chutney, sambhar.