Wash and soak masoor dal for 2-3 hours.
Wash and soak raw rice and methi seeds for 2-3 hours.
Grind masoor dal to a smooth paste and remove it in a large, wide bowl.
Grind raw rice and methi seeds to a smooth paste. Use water as required, the consistency should be of a dosa batter.
Mix both of them together, keep it in a warm place and allow it to ferment for six to eight hours. I usually keep it overnight.
Next day, add salt to the batter.
Take the required quantity of batter, adjust the consistency.
Heat a skillet, take a spoonful of batter and spread it like a dosa. Sprinkle oil around it.
Once it is golden in colour, remove from the skillet and serve with coconut chutney.
Repeat for the rest of the batter.