Using water a little at a time, grind the soaked fenugreek seeds in your grinder until they are fluffy and smooth.
Then grind the rice to a smooth paste making it a little watery.
Mix both the rice paste and the fenugreek paste.
Mix in salt nicely.
Keep it outside on the kitchen countertop for at least 8 hours to ferment.
Heat a tava (non-stick griddle) on medium flame until its hot.
Smear it with 1/2 tsp oil.
Add water, if necessary, to make the consistency lighter.
Spread a ladleful of the batter on the tava in a circle.
Pour 1/2 tsp oil over the dosa.
Wait for a minute, then turn the dosa over and cook the other side until it is crispy and brownish.
Serve hot with sambar and tomato chutney or onion chutney or corriander chutney{my personal favourite is the onion chutney}.
For a variation, finely cut onions, green chillies and coriander leaves can be added as a topping for the dosa.
Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	424.4 Kcal (1777 kJ)
Calories from fat	41.6 Kcal
		% Daily Value*
Total Fat	4.62g	7%
Sodium	10.88mg	0%
Potassium	197.71mg	4%
Total Carbs	85.6g	29%
Dietary Fiber	4.67g	19%
Protein	10.23g	20%
Vitamin C	0.4mg	1%
Iron	8.9mg	50%
Calcium	34.8mg	3%

Amount Per 100 g
Calories	321.5 Kcal (1346 kJ)
Calories from fat	31.52 Kcal
		% Daily Value*
Total Fat	3.5g	7%
Sodium	8.24mg	0%
Potassium	149.78mg	4%
Total Carbs	64.85g	29%
Dietary Fiber	3.54g	19%
Protein	7.75g	20%
Vitamin C	0.3mg	1%
Iron	6.8mg	50%
Calcium	26.4mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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