Wash and soak rice, dal and fenugreek seeds for 3 hours. You can soak together, but I haven't done much before, so soaked separately itself.
Smear your hands with sesame oil generously to prevent itching of hands. Or use gloves as cleaning pirandai can cause your hands itchy and gives burning sensation in the finger tips. Do it very gently without giving much pressure.
Clean pirandai, first by removing leaves, then break at the nodes to smaller pieces. Slice the shapr edges carefully.
Once done, chop roughly.
In a mixer or wet grinder, add pirandai and soaked items. Grind to a smooth batter. Wipe the sides initially to let all get blended together. I added lastly, but I guess adding first pirandai will be a good idea. Or at least all together. Add salt lastly while grinding.
Keep overnight for fermentation. Mix well and make dosai. Dilute with little water if needed.
Spread over hot tawa just like we do with regular dosa batter. Once golden, flip and cook until both sides are cooked well.