Rice and Lentil Dosa

Rice and Lentil Dosa - Laxmi Bhandary

Ingredients

1 cup/230g raw white rice¼ cup/55g urad dal (skinned and split black gram)
¼ cup/60g moong dal (skinned and split green gram)
1 tablespoon fenugreek seeds
½ cup/35g beaten rice (poha)
1 teaspoon salt
Vegetable oil for frying dosas

Method

1. Wash the rice, urad dal and moong dal, and soak in water with the fenugreek seeds for 4-6 hours. Drain well.
2. Wash the beaten rice.
3. Transfer the rice, urad dal, moong dal, fenugreek seeds and beaten rice to a wet grinder or an electric blender. Blend to make a smooth, thick batter, adding water as necessary.
4. Transfer the batter to a bowl. Stir in the salt. Cover the bowl and let the batter sit undisturbed to ferment in a warm place for 10 to 12 hours, or overnight.
5. The fermented batter should have a thick, pouring consistency; add water to adjust the consistency, if necessary.
6. Heat a dosa griddle over low heat until a few drops of water dropped onto the surface of the griddle sizzle immediately.
7. Grease the griddle very lightly using the oil. Ladle about ½ cup/125ml of the batter into the centre of the griddle. There is no need to spread the batter, as it will spread into a round shape on its own.
8. Cover the griddle with a tight-fitting lid. Cook until the top of the dosa has set entirely, and the underside is golden brown.
9. Transfer the dosa to a plate and serve immediately.
10. Repeat the process with the rest of the batter in this way.