Soak rice and fenugreek seeds together for 3 hours.
Grind rice and keerai along with salt. Allow the batter to ferment for at least 8 hours overnight.
Next morning, pour the batter on a heated tawa and prepare soft or crispy dosas.
Serve with any hot chutney.
Recipe and Image courtesy: Nithu's Kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.