Dim Dosa recipe

Wash and soak the rice for 5 to 6 hours.Mix urad dal, chana dal, fenugreek seeds in a bowl. Clean and wash them properly.Soak them in water for about 5 to 6 hours. After 5 to 6 hours, drain the water.

Transfer all rice, black gram dal, bengal gram dal, fenugreek seeds , and grind it to batter of smooth consistency.

Cover the dosa batter and keep it in a warm place for 10 to 12 hours to ferment. After the fermentation, the batter will be foamy and it will rise to double of its original level.

In a large bowl, beat eggs along with onions, coriander leaves, green chillies, salt and pepper, keep it aside.Heat a cast-iron pan. Now take a ladle full of the batter. Pour the dosa batter and gently spread the batter starting from the center and moving outwards. Cook the dosa on a low to medium flame. Spread small ladle full of beaten egg mixture evenly on the dosa. Allow it to cook for a few minutes. Then sprinkle ¼ to ½ tsp oil on the edges and center. Cook till the base is nicely golden and crisp.

Fold and serve dosa hot with sambar or potato masala or coconut chutney.