Dosa — Batter Fermentation and Spread Technique (डोसा)

Ingredients

• 200g rice, long-grain, soaked overnight
• 75g urad dal, white, skinless, soaked overnight
• 5ml salt
• 2ml fenugreek seeds, soaked with grains
• Vegetable oil for cooking

Method

1. 1
   Drain rice and urad dal; grind together with fenugreek seeds and 120ml water in wet grinder until very smooth, 8–10 minutes; transfer to bowl.
2. 2
   Mix in salt; let batter ferment covered at room temperature 6–8 hours until it doubles and becomes airy.
3. 3
   Thin fermented batter with water to crêpe consistency, roughly 300ml batter.
4. 4
   Heat non-stick or cast-iron skillet (26cm) to 180°C; lightly oil surface.
5. 5
   Pour 75ml batter in centre; using the back of a ladle, spread in thin circular motion from centre outward into crêpe about 20cm diameter.
6. 6
   Drizzle 5ml oil around edges; cook 2 minutes until bottom is golden and crisp, flip and cook 1 minute more.
7. 7
   Transfer to serving plate; serve hot with sambar and coconut chutney.