Ingredients: 2 cups of parboiled rice
1 cup of urad dal (split black lentils)
Salt, to tasteOil, for cookingInstructions:
Rinse the rice and dal separately, then soak them in separate bowls for at least 4 hours or overnight.
Drain the water from the soaked rice and dal, then grind them separately into a fine paste. Mix the two pastes together and add salt to taste.
Cover the batter and let it ferment for at least 8 hours or overnight. The batter should double in volume and have a slightly sour smell.
Heat a non-stick or cast iron dosa griddle or pan over medium heat. Once hot, ladle a scoop of batter onto the center of the pan and use the back of the ladle to spread the batter outwards in a circular motion, creating a thin and even layer.
Drizzle a small amount of oil around the edges of the dosa and let it cook for 1-2 minutes, or until the edges start to turn golden brown. Carefully flip the dosa and cook the other side for an additional 1-2 minutes.
Remove the dosa from the pan and repeat the process with the remaining batter. Serve the dosas hot with chutney or sambar on the side.
Note: You can also add some finely chopped onion, green chili, coriander leaves or other ingredients to the batter before fermenting for more flavor.
