Dosa
This dosa is a thin, crisp fermented crepe made from just rice, urad dal and a pinch of fenugreek. Parboiled rice and a long overnight rise give the batter its structure and gentle sourness. The contributor also suggests skinning the split dal by hand after soaking, which gives a better flavor. The tava technique takes a few tries, but the reward is a crisp golden crepe wrapped around any filling.
Instructions
Soak the rice, the urad dal and the fenugreek seeds in separate bowls overnight. Keep the dal soak to 3 to 4 hours at most, while the rice should soak for at least 6 to 8 hours.
Drain everything and grind the rice, dal and fenugreek together until the batter is very smooth. A blender gives the best result.
Stir in the salt and enough water to give a thick batter that drops from a spoon. Leave it to rise for 5 to 6 hours, or overnight.
Check the batter once it has risen. If it is too thick, add water until it pours smoothly.
Heat a tava (dosa pan) until very hot and splash a little water over it. Straight away, ladle batter onto the pan and spread it thin in a circular motion, pressing lightly. This takes some practice to get right.
Turn the heat down and dribble a little oil around the edges. When the edges begin to brown, the dosa is almost done.
Flip it and cook the other side for just a few seconds. Add your filling and fold the dosa over.
Make it personal.
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