Exceptionally Great Indian Fenugreek(Methi) Dosas - cooking recipe

Ingredients

3 cups boiled rice, washed and soaked in water for at least 6 hours
1/2 cup fenugreek seeds, washed and soaked in water for at least 6 hours (methi)
salt
1/2 cup sesame seed oil

Preparation

Using water a little at a time, grind the soaked fenugreek seeds in your grinder until they are fluffy and smooth.
Then grind the rice to a smooth paste making it a little watery.
Mix both the rice paste and the fenugreek paste.
Mix in salt nicely.
Keep it outside on the kitchen countertop for at least 8 hours to ferment.
Heat a tava (non-stick griddle) on medium flame until its hot.
Smear it with 1/2 tsp oil.
Add water, if necessary, to make the consistency lighter.
Spread a ladleful of the batter on the tava in a circle.
Pour 1/2 tsp oil over the dosa.
Wait for a minute, then turn the dosa over and cook the other side until it is crispy and brownish.
Serve hot with sambar and tomato chutney or onion chutney or corriander chutney{my personal favourite is the onion chutney}.
For a variation, finely cut onions, green chillies and coriander leaves can be added as a topping for the dosa.
Enjoy!