Dosa II

1. Rinse the rice and urad dal separately until the water runs clear, then soak the rice in one bowl and the dal together with the fenugreek seeds in another, covering both with plenty of water for at least 5 hours.
2. Drain the dal and grind it with a little fresh water into a very smooth, fluffy batter, then grind the rice into a slightly grainy batter and combine the two in a large bowl.
3. Add the salt and enough water to reach a pourable consistency, then cover and leave to ferment in a warm place for 8 to 12 hours until bubbly and risen.
4. Stir the fermented batter gently; it should be the consistency of thin pancake batter, so thin with a splash of water if needed.
5. Heat a flat griddle or non-stick tava over medium heat until hot, then sprinkle a few drops of water that should sizzle and evaporate quickly.
6. Pour a ladle of batter into the centre and immediately spread it outward in a spiral motion to form a thin, even circle.
7. Drizzle a little oil around the edges and cook until the underside is golden and crisp and the top looks set, about 2 to 3 minutes.
8. Fold or roll the dosa and serve hot with chutney or sambar, repeating with the remaining batter.

You'll use: Pan