Dosa "a fermented pancake" : An authentic south Indian dish

Dosa is a type of pancake from the Indian subcontinent, made from a fermented batter. Its main ingredients are rice and black gram. Dosa is a typical part of the Southern Indian diet and popular all over the Indian subcontinent.
It is used to eat with sambar and different chutneys. As it is a fermented preparation so need some advance preparation. The process must be started a day before.
Few days before I bought Dosa rice but didn't prepare anything. Yesterday after reading @geetharao 's post about dosa I decided to make this.

Ingredients -

• Rice 1 cup
• Skinned split black gram 1/2 cup
• Fenugreek seeds 2 tsp
• Flattened rice 2 tbsp

Procedure

• Wash thoroughly rice, black gram, and fenugreek seeds.
• Soak all three in enough water for about 10 hours.
• Grind to make a smooth batter. Add flattened rice at the time of grinding. The batter should be thick so add water cautiously.
• Keep aside at warm place for fermentation. Fermentation time depends on temperature. In summer it will be ready within 6- 8 hours while in winter and rainy season it may take 10-15 hours to ferment.

• After proper fermentation volume of batter will increase so the container should be taken of big size. Mix batter well before making dosa.

• Heat a "Dosa Pan", it is a flat surface pan. add oil and spread batter uniformly in round shape.

• Cook on low to medium flame and flip once cooked one side. Cook another side.

• Serve hot with coconut chutney/green chutney/pickle or sambar. Traditionally sambar and coconut chutney are served with dosa.
  Check out here Sambar Recipe Coconut Chutney Recipe