- 3 cups white rice
- 1 cup black gram dhal
- handful of cooked rice (if required)
- pinch of sugar (if desired)
- teaspoon salt
- Put the rice and dhal in a large pot and wash twice.
- Fill with water until submerged by 2 inches. 3. Soak for 6 hours.
- Grind in an electric grinder, water and all, for 30 minutes. If the weather is cold, grind in a handful of rice and a pinch of sugar to help in fermentation.
- Let ferment overnight in a warm place. Make sure the pot is twice as large as the amount of batter, as it will rise a great deal.
- Add salt; at this point the batter can be kept in the refridgerator for more than a week until you wish to fry the dosas.
- Heat a large flat nonstick pan over a high flame.
- Sprinkle water on the pan to cool it a little.
- Pour 1/3 cup batter in the middle of the pan, depending on preferred thickness and crispiness.
- Spread the batter with the back of a spoon, starting from the centre and spiraling outwards until the dosa is about 10 inches across and very thin.
- Sprinkle a little oil around the edges of the dosa.
- Cover until the dosa shows brown through the thinnest parts. Fold in half and remove with a metal spatula.