Preparation:

• Rinse and soak Karuppu Kavuni rice, urad dal, and methi seeds together in water for 6–8 hours.
• Drain and grind the mixture to a smooth batter, adding water gradually. The consistency should be pourable but not watery.
• Transfer batter to a large bowl, add salt, mix well, and let it ferment in a warm place for 8 hours or overnight.

Cooking Process:

• Heat a dosa tawa on medium flame. Once hot, drizzle a few drops of oil and wipe clean with a cloth.
• Pour a ladleful of batter in the centre and spread it outward in a circular motion to form a thin dosa.
• Drizzle oil around the edges and cook until the base is crisp and golden brown.
• Flip and cook the other side for a minute if desired (optional).
• Repeat with the remaining batter.

Serving Suggestions:

• Serve hot with coconut chutney, tomato chutney, or sambar.
• Pairs well with a jaggery and ghee drizzle for a sweet twist.

Pro Tips:

• Fermentation time may vary by weather—look for bubbles and a slight sour aroma.
• For extra softness, add a tablespoon of poha while grinding.
• Use cast iron tawa for an authentic texture and colour.