Crispy Ghee Dosa

Making the batter: Wash the rice thoroughly 3-4 times and soak in water for atleast 4 hours. 

Also wash the dal and fenugreek seeds and soak them in water for atleast 4 hours. 

Drain the water and first grind the dal and fenugreek seeds into a smooth paste. Add very little water if required. Pour this into a large vessel or container. 

Drain the rice and grind them into thick smooth paste by adding very little water. Pour this into the same vessel with urad dal batter. 

Add little salt and mix both the mixture thoroughly untill well combined. Pour little water at a time and adjust the batter consistency. Do not thin the batter so much since this batter can  be used for making idlis too. You can adjust the consistency while making the dosa by taking the required batter for making dosa and thin the batter by adding required water. 

Cover the vessel and keep it for fermentation in a warm place for overnight or atleast 5-6 hours. Fermentation time will differ as per the temperature of the place. Once the batter is fermented add Salt as required.

Making the Ghee Dosa: Grease a non stick tawa with few drops of ghee. 

When the tawa is hot, pour a ladle full of batter in the center of the tawa. With the back of the ladle spread the batter from center towards the edges of the tawa and form a circle. 

Drizzle ghee in the edges and in the center of the dosa and cook till the base and edges are golden and crisp. Flip over and cook the other side for 30 seconds to 1 min. 

Serve it with any chutney, dal, sambar, sauces etc of your choice.