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Title: South Indian Dosas
Categories: Bread Ethnic
Yield: 8 Pancakes
| 1/2 | c | Urad dal |
| 1 | c | Long-grain rice |
| 3/4 | ts | Salt |
| 3/4 | ts | Ground cumin seeds |
| 1/2 | c | Vegetable oil (about) |
Pick over and wash urad dal. Soak in 2 cups water for 8 hours.
Wash rice and soak in 3 cups water for 8 hours.
Drain dal; blend in food processor or blender for 2 minutes, scraping down sides occasionally. Add 2 tablespoons water and process another minute. Add another 2 tablespoons water and process again for one minute. Continue adding water until you've reached 3/4 cup total, and mixture is light and fluffy. Place in a bowl and set aside.
Drain rice; blend in food processor or blender, adding 3/4 of water 2 tablespoons at a time, until mixture resembles fine grains of semolina. Combine rice mixture with dal mixture. Cover and leave in a warm place to ferment, 16-20 hours.
The fermented batter should be frothy. Add the salt and cumin and stir to combine.
Have all cooking paraphernalia ready and at hand. You will need to have near your skillet: 1/4 to 1/2 cup of vegetable oil in a cup or bowl with a small spoon, a larger spoon to spread the batter, the bowl of batter with a 1/2-cup measuring scoop/cup, a metal spatula for turning the pancakes, and a plate on which to place the finished dosas after they are cooked.
Pour 1 teaspoon of oil into the skillet and tilt to distribute evenly. Heat the skillet over medium-low until oil is hot. Pour 1/2 cup of the mixture onto the center of the hot skillet. Use the large spoon to spread the batter in a spiral motion, until the pancake is about 6-7 inches in diameter. Turn pancake after 2 minutes and cook another 2 minutes on the other side, until lightly browned. Remove pancake to plate and repeat with remaining batter, adding only enough additional oil to the skillet as needed to keep surface evenly greased. I found that about 1/2 to 3/4 teaspoon for each pancake was plenty, but your mileage may vary.
Serve with relishes, pickles, chutney, or cooked vegetables.
Adapted by Karen Mintzias from a recipe in: Madhur Jaffrey's "World-of-the-East Vegetarian Cooking"
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