Master the secret to golden, shatter-crisp dosas at home using the dual magic of Agrim Long Grain Rice and Agrim Chiura.

Ingredients

• The Batter Base: 2 cups Agrim Long Grain Rice; 1/2 cup Agrim Chiura (thick or medium); 1/2 cup whole white urad dal (skinned black gram); 1/4 tsp methi (fenugreek) seeds.
• The Seasoning: 1 tsp salt (or to taste); Water as needed for soaking and grinding.
• For Cooking: 3-4 tbsp cooking oil or ghee (for roasting).
• Optional Accompaniments: Fresh coconut chutney and hot sambar for serving.

Instructions to Cook

1. Rinse & Soak: Thoroughly wash Agrim Long Grain Rice, urad dal, and methi seeds together. Cover with clean water and let them soak for 4 to 5 hours.
2. Prep the Secret Ingredient: About 20 minutes before you are ready to grind the batter, wash and soak the Agrim Chiura in a separate small bowl.
3. Grind to Perfection: Drain the soaked rice and dal mixture. Transfer everything, along with the softened Agrim Chiura, into a blender or wet grinder. Add water gradually and blend until you get a smooth, slightly flowing, velvety batter.
4. Ferment the Batter: Pour the batter into a large vessel (leave enough room for it to rise), cover loosely with a lid, and let it ferment in a warm place for 8 to 10 hours (or overnight) until it becomes bubbly and airy.
5. Season & Heat the Tawa: Gently stir salt into the fermented batter without beating the air out of it. Heat a cast-iron tawa or non-stick skillet over medium-high heat. Sprinkle a splash of water on the pan—if it sizzles and evaporates immediately, the heat is ready. Wipe the pan clean with a paper towel or cloth.
6. Spread & Roast: Pour a ladleful of batter into the exact center of the tawa. Immediately sweep the back of the ladle in rapid, continuous circular motions outward to spread the batter into a thin crepe. Drizzle a little oil or ghee around the edges, cook until the bottom turns a rich golden brown, fold, and serve piping hot!