n 1. Wash brown rice and all the dals, add fenugreek seeds and soak in enough water ( around 6 - 7  cups) for 5 - 6 hrs.nn 2. Grind the brown rice and dals to a smooth batter, adding water. Do not add more water during grinding.nn 3. Allow the batter to ferment for 6 - 8 hrs at room temperature.nn In cold climate, keep the batter  in the  oven with the light on, for fermentation.nn 4. To make dosas, add salt  (2 tsp) to batter.nn  Heat a nonstick griddle on medium heat.nn 5. When hot, Spread one ladleful of batter on the griddle in circular motion to make thin dosa.nn 6. Pour a little oil along the edges while cooking. Sprinkle flax seed powder, grated carrot, onions and coriander, as required.nn 7. Cover the dosa with  a plate or a slightly dome shaped lid, so that the dosa cooks under steam.nn 8. After 2 mins remove the lid, when the dosa is light brown color and crisp, fold over and  serve with sambhar/ chutney/  hummus/ pitla.nn Tip: Whole urad dal gives best result for idli and dosa. urad dal with skin can also be used.nn  n