• Wash and soak rice in water for 4 hours. Soak methi/fenugreek seeds separately for 8 - 10 hours. I soaked methi/fenugreek overnight and the rice next day early morning.
• Methi/fenugreek seeds should be soaked well, it should be soft. It is better to soak them overnight or at-least 8 hours to avoid the bitterness in the dosa.

Check the methi before grinding.

• Well soaked fenugreek should be soft enough that you could eat a few seeds without any bitterness at all. If you bite into one and it's still sharp or gritty, give it another hour or two before grinding.
• I used my mixie to grind, took methi in the small mixer, then ground the rice in the large one. You can also use grinder to grind this menthe dosai batter. Since i soaked a small quantity , i used my mixie to grind.

Grind the methi first.

• Drain the fenugreek and grind it by itself for about 10 minutes, until it turns soft and slightly fluffy. This step is what gives the final dosa its texture, so don't skip straight to grinding everything together.
• Then add the drained rice to the ground methi and grind everything into a smooth batter. Transfer the batter to clean large bowl.
• Let it ferment. Cover and set the batter aside to ferment for 8 to 10 hours, or until it rises and turns slightly airy. Warmer weather speeds this up, so keep an eye on it if you're making this in summer.

Let's Make Soft & Fluffy Dosa.

• Once the batter is well fermented, whisk in the salt. Heat a tawa, pour a ladle of batter in the center, and spread it into a thick circle.
• Drizzle a little gingelly oil around the edges. Cook until the edges turn golden and start lifting away from the pan, then flip and cook the other side for a minute.

Serve

• Serve hot with a chutney of your choice, or with mixed vegetable sambar, Udupi hotel style.