Preparation

1. Soak the dal and the rice separately for 2 hours.
2. Grind the soaked dal and rice together with the methi seeds in an idli grinder until the idli batter reaches a thick coarse consistency (about 1/2 hour). You could use a mixie instead of a grinder but the grinder is preferred.
3. Leave the dough(batter) out for 1/2 hour and then put it in the fridge for about 6-10 hours. The idea is for the batter to ferment so if you are in a colder country you need to keep the batter in warm place.
4. Heat a flat pan (tava) on high and then reduce the heat to medium.
5. Before making every dosa clean the pan by sprinkling a little water onto the pan. Remove any batter still left on the tava.
6. Take a large flat bottomed spoon and pour about a spoonful of the batter onto the pan and spread it out - the thickness depends on if you want thick or thin dosa's. In my case, I prefer the dosa to be thin and crisp.
7. Put a teaspoon of oil around the edges of the dosa and wait until the dosa is browned just enough and the edges are not stuck to flip the dosa over.
8. Cook on the other side too pressing down on the dosa if required.
9. Serve hot with chutney and/or sambhar. Like Idli's I like eating dosa with sugar too!