Wash barley, urad dal, and fenugreek and soak in water for at least 6 hours.
Once well soaked, grind the ingredients into a smooth paste, adding
enough water to make a fluffy batter. The batter should be thick enough. Transfer the batter to a bowl and place in a warm spot to ferment. The fermentation may take 8-16 hours, depending on room temperature.
The batter is fermented when it smells slightly sour and should also have risen.
Add salt and water as needed. The batter should be pourable consistency, similar to a regular dosa batter.
Heat a tava on medium-high heat and grease it with ghee or oil.
When the griddle heats up, pour a ladleful of batter right in the middle and spread it by moving the ladle in a circular motion. Make a thin dosa.
Cover and cook. After 30 seconds, remove the lid, spread oil or ghee on
the dosa, and continue cooking until it feels crispy. As the dosa is spread thin, there is no need to flip the dosa and cook further. Using a thin spatula, gently peel the dosa off the tava.
