Overnight, soak the fenugreek seeds, rice, and urad dal in water.
Add water a little at a time while grinding the soaking ingredients into a smooth batter.
If you want soft, fluffy dosas, let the batter ferment overnight.
A non-stick tawa should be heated and lightly oiled.
Pour batter, spread thinly in circular motion for crispy dosa.
Drizzle ghee generously over dosa while it cooks to enhance flavor.
Fold dosa and serve with coconut chutney and sambar. Enjoy