Indian Dosa

by Anand
(San Marcos, CA)


3 cups parboiled rice (washed and soaked overnight)
1 cup urad dal, also referred to as black gram or black lentils (washed and soaked overnight)
1/2 tsp baking soda
Salt to taste 
Ghee or olive oil 
Having soaked both the rice and dal separately, wash well with plenty of water. Using a wet grinder or food processor, grind dal to a very fine paste. Grind rice until some fine grains are left (like very fine semolina). Mix both rice and dal together.
Add baking soda and salt and beat well. The batter should be fairly thick, but add a little water if it’s too gummy.
Cover and keep aside for 7-8 hours, undisturbed and preferably in a warm place.
After you let it sit, beat the mixture well. The consistency of the batter should be thick enough to coat a spoon when dipped.  If it’s too thick and gummy, add more water a little at a time. Heat a very lightly greased griddle or non-stick tava well.
Once the pan is hot, pour (depending on the size of your pan) about up to ¾ of a ladle of the mixture onto the pan, evenly distributing a thin layer into a circular shape with the back of a spoon. Pour 1 tsp of ghee or olive oil over it. It takes about three to five minutes to cook. You’ll see the edges turn darker and like a pancake, small bubbles will form. When the dosa is completely covered in bubbles, take your spatula and peel up the edge. The bottom should be a nice golden brown and come up easily. Flip with spatula when crisp, and cook for an additional 1 minute.
Serve it stuffed with this potato masala or your favorite chutney.

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