Rinse and soak rice, urad dal (black gram) and fenugreek seeds (if using) for about 6-8 hours.

Drain.

Place rice in a food processor. Add 200 ml water. Grind to a smooth paste. Pour into a large bowl.

Place dal and fenugreek seeds (if using) in a food processor. Add 135 ml water. Grind to a smooth paste. Add to the bowl.

Place cooked rice in the food processor. Add 50 ml water. Grind to a smooth paste. Add to the bowl.

Stir to combine.

Cover and set aside to ferment for about 6-8 hours.

Stir. Season with salt.

Beat eggs lightly.

Heat a crepe pan or flat bottomed pan over medium-low heat.

Brush lightly with oil if required.

Pour ¼ cup batter on the pan and spread with the back of a ladle to make a thin crepe.

Drizzle with a little oil or ghee.

Add about 2 tablespoons of egg mixture (depending on the size of the dosa) and spread it all over the dosa.

Sprinkle with chopped onions.

Flip the dosa and cook the other side.

Repeat with the remaining batter.

Leftover batter can be stored in the refrigerator for about 2-3 days.