Wash and soak the rice and fenugreek seeds in four cups of warm water for about two hours. Soak the pressed rice in a little water for about five minutes.
Grind the rice and fenugreek seeds along with the pressed rice and salt into a smooth and thick batter. Add the yogurt and salt and mix well. Keep the batter in a warm place to ferment overnight.
Heat a tawa and grease it. Pour a ladle of batter and do not spread it. It will set itself into a thick circle. Drizzle a little oil all round and cover. Cook till the underside is done and very light brown. Similarly make more set dosas.
Serve hot with chutney or vegetable kurma.