Soak the parboiled rice and basmati rice in a largebowl of water for 10 hours.
Drain the rice, then rinse in cold water and transfer to a blender or food processor with the fenugreek seeds and process to make a very fine paste.
If you prefer a softer dosa,then add the pressed rice with the fenugreek seeds in the blender.
Meanwhile, soak the urad dal in a separate bowl ofwater to cover for about 4-5 hours.
Drain, place in a blender or food processor, and process to make a very fine paste.
Transfer to a large bowl and add the ground rice. Mix together and season with salt.
Cover and allow to stand overnight. The mixture is left to ferment, so leave it in a warm place.
The next day, mix in the baking powder and beat the mixture until it is a very smooth, fluffy batter.
Heat a very smooth flat Tawa or a non-stick fryingpan (skillet) and sprinkle a few drops of water on it.
When the Tawa dries, add a little ghee or oil, then pour over a ladleful of the batter and spread it out to make a round thin pancake.
Fry on one side for about 2-3 minutes, or until golden brown, very lacy around the edges and thicker in the centre.
Dosa can be soft like a pancake or crisp. Transfer to a serving plate.
Dosas are usually served hot withsavoury potatoes, chutney and Sambhar. Make theothers in the same way.