1. Wash both the rice variants together two or three times. Soak the rice for about 8 to 10 hours or overnight.

2. Wash the moong dal thoroughly Wash fenugreek seeds and soak them with moong dal for 8 to 10 hours or overnight.

3. Grind moong dal with fenugreek seeds until light and fluffy, adding a little water at a time. Transfer to a deep vessel and keep aside.

4. Grind soaked rice variants until smooth.

5. Mix moong dal batter to rice and add salt as desired.

6. Transfer to a vessel and keep aside for the batter to ferment for about 8 hours.

7. Place a nonstick skillet on medium to high heat and coat it with a little sesame seed oil.

8. Pour about 1/8 cups of dosa batter on the tava using a ladle and spread the batter into concentric circles.

9. Add about ½ tsp oil and wait until the bottom portion gets cooked.

10. Flip over to the other side and add more oil if required. Wait for a couple of minutes.

11. Flip once more and fold the dosa.