Exceptionally Great Indian Fenugreek(Methi) Dosas

• 3 cups boiled rice, washed and soaked in water for at least 6 hours
• 1/2 cup fenugreek seeds, washed and soaked in water for at least 6 hours (methi)
• salt
• 1/2 cup sesame seed oil

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

boiled rice, fenugreek seeds, salt, sesame seed oil

Taken from www.food.com/recipe/exceptionally-great-indian-fenugreek-methi-dosas-93074 (may not work)