Recipe courtesy of Tannishtha Sarkar. Some chefs advise that dosas be served immediately from the pan. Others maintain that they can remain in a warm oven until serving, enabling the chef to enjoy gathering with the rest of the family—but the delay will cause a change in texture.
- 3½ cups rice
- 1 cup urad dal (split black lentils)
- 1 tablespoon fenugreek seeds
- 2 tablespoons bengal gram dal (split yellow lentils)
- Salt to taste
- Vegetable oil
- Rinse the first four ingredients carefully, then add water to cover and soak them together for 3 hours. (Some chefs soak the ingredients separately; some recommend soaking for at least 8 hours.) Drain and grind them in a high-powered blender or food processor, either separately or together, adding a little water if necessary. Add more water if the batter is too thick, but don't let it get watery. Add the salt. Cover the mixture and let it ferment overnight (about 12 hours—the actual time can vary, but if you see bubbles and it smells pungent, it's ready). In the morning, stir well. If it's too thick, add a little water to adjust the consistency. It should be pourable, but still thick.
- Heat a skillet over medium heat. Coat with 1 teaspoon oil. Pour in ¼ cup of batter and spread evenly with the back of a spoon, using a circular motion starting in the center and moving outward. Then drizzle ½ teaspoon oil evenly over the dosa and cook until golden. No need to flip. Carefully remove the dosa with a spatula. Repeat until all the batter is used.