Karina Sharma
1 cup rice, 1/4 cup urad dal, toor dal, chana dal, fenugreek, 1/2 tsp black pepper, cumin, ginger, green chilies, 2 tbsp ghee, salt.
Soak rice, urad dal, toor dal, chana dal, and fenugreek seeds in water for 4-6 hours or overnight.
Grind the soaked ingredients into a smooth batter, add water as needed. Let it ferment for 8-12 hours.
Heat 1 tbsp ghee, add cumin seeds, black pepper, chopped ginger, and green chilies. Sauté until aromatic.
Heat a griddle and grease with ghee. Pour a ladle of batter and spread into a thick dosa.
Serve your Kanchipuram dosa hot with coconut chutney and sambar