Wash the barley, urad dal, and fenugreek seeds well.

Add enough water and soak for 3–4 hours.

Transfer the soaked ingredients to a mixer jar. Add flaxseed meal, salt, and a few ice cubes. Grind to a smooth batter.

Ferment the batter overnight.

Heat a dosa tawa and sprinkle a little water. Make a small test dosai to check if the pan is at the right temperature.

Sprinkle a little water again, pour a ladleful of batter, and spread it into a thin dosai.

Drizzle sesame oil around the edges.

Avoid flipping immediately. Let one side cook well. Dip the ladle in water, gently loosen the edges, and flip the dosai.

Cook both sides until golden and serve hot.