Dosa
Dosa is a thin, crisp South Indian pancake made from nothing more than rice and urad dal. The batter ferments overnight, which gives it a gentle tang and the lift that makes the edges shatter. A pinch of sugar and some cooked rice rescue the ferment on cold days. Because the finished batter keeps in the refrigerator for over a week, one big batch gives you fresh dosas whenever you want them.
Instructions
Put the rice and urad dal in a large pot and wash them twice with fresh water. Cover with water so the grains sit under about 2 inches of it, then leave to soak for 6 hours.
Grind everything in a blender, soaking water included, for 30 minutes. If the weather is cold, grind in a handful of cooked rice and a pinch of sugar to help the batter ferment.
Pour the batter into a pot at least twice as large as the batter itself, and leave it overnight in a warm place. It will rise a great deal.
Stir in the salt. The batter can now go in the refrigerator, where it keeps for more than a week until you want to make dosas.
Heat a tava or large flat griddle over a high flame, then sprinkle a little water on it to cool the surface slightly.
Pour ½ to ¾ cup of batter into the middle of the pan, using more for a thicker, less crisp dosa. With the back of a spoon, spread it from the centre in an outward spiral until it is very thin and about 10 inches across.
Sprinkle a little oil around the edges, then cover the pan. Cook until the thinnest parts of the dosa turn brown.
Flip the dosa and cook the other side for a few seconds. Fold it in half and lift it out with a metal spatula.
Make it personal.
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