Preparation time: 14 hours
Cooking time: 30 min
Serves: 4

Ingredients: (measuring cup used = 240ml)

1. 2 cup dosa rice
2. 3/4 cup urad dal (reduce up to 1/2 cup if using wet grinder or climate is hot)
3. 1 tsp fenugreek seeds
4. 1/2 cup thin or 1/4 cup thick beaten rice/avalakki/poha
5. Ghee or Oil for cooking
6. Salt as per your taste

Instructions for making uddina dose or plain dosa:

1. Take rice in a container. Rinse well and soak it for 4 - 5 hours.
2. Take urad dal and fenugreek seeds in a container. Rinse well and soak it in good water for 4 - 5 hours. Use whole deskinned urad dal for better results. You can also add 2 tsp of kadle bele (gram dal or chana dal) to get light golden color.
3. Rinse and soak 1/2 cup thin or 1/4 cup thick beaten rice or avalakki for 30 minutes. You can skip soaking if it is thin avalakki or poha or beaten rice.
4. Drain the soaked dals. Grind it in mixer grinder until smooth and fluffy using required water. Add water little by little while grinding. You can use drained water for grinding, which helps in better fermentation. If you are using wet grinder then you can grind rice and dal together.
5. Pour the urad dal batter into a container.
6. In the next batch drain the soaked rice. Grind it in the mixer grinder until smooth using required water.
7. Pour the rice batter into the same container.
8. In the third batch let us grind the remaining rice and soaked avalakki (beaten rice or poha). Grind it until smooth using required water.
9. Pour the rice and beaten rice batter into the same container.
10. Mix the batter well. Close the lid and rest it for 7 - 8 hours in a warm place for fermentation. I usually grind the batter at around 6pm and keep it overnight. And if the climate is cold ferment it for more time or increase the beaten rice quantity.
11. After fermentation, next day morning open the lid and you can see the batter has raised up indicating good fermentation.
12. Add in salt only to the required quantity of batter. If you want to store the batter for few days then do not add the salt. Add the salt just before making dosas. You can also add little sugar to get nice golden brown color.
13. Now heat the dosa pan. You can use any pan for uddina dose. It turns out good in all kinds of pan. I used hard anodized iron pan. Now pour a laddle full of batter and spread it. Spread it into thin if you want crispy dosa and spread it a bit to get soft and fluffy dosa.
14. Close the lid for 5 - 10 seconds. Allow it to cook under medium flame.
15. Open the lid, Drizzle little oil or ghee on top. Again if you want crispy dosa then wait until you see golden brown colour here and there. If you want soft dosa then do not roast it much. No need to flip this dosa as it will become chewy and rubbery. Serve it hot with coconut chutney or sambar.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.