Plain Dosai (South Indian Crepes)

2 cups raw basmati rice

1 cup urad dal

1 cup parboiled rice

1 teaspoon fenugreek seeds

1 cup water, or as needed

1 tablespoon salt

2 tablespoons vegetable oil, or as needed

Combine basmati rice, urad dal, parboiled rice, and fenugreek seeds in a bowl. Cover with water; soak for 2 to 3 hours.

Drain the rice mixture; transfer to a blender. Add water, 1/4 cup at a time, and blend until a smooth paste forms. Add salt. Transfer batter to a covered container; set aside to ferment, at least 12 hours.

Thin the batter, if necessary, by stirring in 1 tablespoon water at a time.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Ladle 1/4 cup batter into the skillet, spreading it quickly into a circular shape. Fry until edges start to look dry and curl from the pan, 1 to 2 minutes. Flip dosa; cook until underside is just golden and still soft, about 30 seconds.