Mix Rice, Urad Dal, Chana Dal, Fenugreek seeds. Clean and wash them well.
Soak them in water for 5 to 6 hours. Drain the water.
Grind the soaked Rice and Dal mixture, gradually keep adding portions of Oats and little water at intervals to form a smooth paste.(Do not add too much of water at a time).
The batter should be smooth and like a paste. It should not be too thick or too thin and also should not be grainy at all.
Pour the batter in a bowl which has a capacity of atleast double the quantity of the batter.
Beat the batter well and cover it with a lid or aluminum foil. Keep it in a warm place for 10 to 12 hours.
After the fermentation, the batter will be foamy and it will rise to double of its original level.
Add salt as per taste, beat the batter well again.
Now, heat a non-stick dosa pan.
NOTE: If you want your dosa to be perfect and with the right crispness, the pan should be really hot.
Take a ladle full of batter and pour it in the center of the pan. Immediately, after pouring the batter, quickly starting from the center spread the batter in a circular continuous motion to form thin dosa. Ideally, once you start, you should stop only when you get a uniform thin layer of the dosa across for the required size.
Drizzle few drops of oil on the top of the dosa at the center and the edge.
Once the bottom of the dosa gets cooked and turns brown, flip it over and cook for another few seconds.
Flip it back again, roll out and take it off the pan.
