Rinse rice and urad dal separately after cleaning thoroughly to remove impurities.
Soak rice for 4 hours and urad dal for 2 to 3 hours minimum.
Add methi seeds to enhance fermentation and flavour in the batter.
Use a wet grinder for a light consistency for blending dal and rice.
Aim for a coarse, slightly grainy texture and avoid over-grinding.
Combine both batters in bowl and blend them together well.
Mix in salt slowly and as required for flavour before fermentation.
Let it sit in a warm place for about 8 to 12 hours or overnight.
Ensure the batter is smooth, fermented properly and suitable for making dosa.
Refrigerate leftover batter.