Making Gluten-Free Dosa is straightforward if you follow these simple steps:

1. Soak Ingredients: Place the rice, urad dal, and fenugreek seeds in a bowl. Cover with water and let them soak for at least 2 hours.
2. Drain and Rinse: After soaking, drain the excess water and rinse the mixture.
3. Grind the Mixture: In a blender or food processor, combine the soaked ingredients with enough water to form a smooth batter. Aim for a consistency similar to pancake batter.
4. Ferment the Batter: Transfer the batter to a bowl, cover it, and let it rest for about 1 hour in a warm place. The batter should rise slightly.
5. Add Salt: After fermentation, gently fold in the salt into the batter.
6. Preheat the Pan: Heat a non-stick skillet or dosa tawa on medium heat and lightly grease it with oil or ghee.
7. Pour the Batter: Use a ladle to pour a scoop of batter onto the skillet, spreading it outwards in a circular motion to create a thin layer.
8. Cook: Drizzle a little oil or ghee around the edges and let it cook for about 2-3 minutes until the bottom is golden brown.
9. Flip and Cook: Carefully flip the dosa and cook for an additional 1-2 minutes until crisp. Repeat with the remaining batter.
10. Serve Hot: Transfer the cooked dosas to a plate and serve immediately with your choice of chutney or sambar.

Following these steps will help you create a delicious and crispy Gluten-Free Dosa with ease!