Crispy Rice Dosa with Flavorful Indian Dinner Spread

1Rinse the overnight soaked rice (2 cups) and urad dal (1 cup) thoroughly.

2In a blender, grind the soaked rice and urad dal (1 cup) along with fenugreek seeds (½ teaspoon) to a smooth batter. Add water as needed to achieve a pouring consistency. Let the batter ferment for 8-10 hours or overnight.

3Heat a non-stick pan or griddle over medium heat. Grease it lightly with oil.

4Pour a ladleful of the batter onto the center of the pan and spread it in a circular motion to form a thin dosa (crepe). Drizzle some oil around the edges of the dosa.

5Cook the dosa until the edges start to lift and the bottom turns golden brown. Flip the dosa and cook the other side until crisp and golden brown. Repeat with the remaining batter to make more dosas.

6In a separate pan, heat oil and add mustard seeds (½ teaspoon). Once they splutter, add cumin seeds (½ teaspoon).

7Add chopped onions and green chilies (2). Sauté until the onions turn translucent.

8Sprinkle turmeric powder (½ teaspoon), red chili powder (½ teaspoon), and salt. Mix well and cook for a minute.

9Garnish with fresh coriander leaves and remove from heat.

10Serve the crispy rice dosa hot with coconut chutney and sambar for a flavorful Indian dinner spread.