Cookbook:Dosa I

Ingredients

 * 3 cups uncooked white rice
 * 1 cup urad dal (black gram)
 * 1 handful of cooked rice (if required)
 * 1 pinch of sugar (if desired)
 * ¼ teaspoon salt

Batter

 * 1) Put the rice and dal in a large pot and wash twice.
 * 2) Fill with water until the rice and dal are submerged by 2 inches.
 * 3) Soak for 6 hours.
 * 4) Grind in a blender, water and all, for 30 minutes. If the weather is cold, grind in a handful of cooked rice and a pinch of sugar to help with the fermentation process.
 * 5) 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.
 * 6) Add salt; at this point the batter can be kept in the refrigerator for more than a week until you wish to fry the dosas.

Cooking

 * 1) Heat a tava (large flat pan) or griddle over a high flame.
 * 2) Sprinkle water on the pan to cool it a little.
 * 3) Pour ½&#x2013;¾ cup batter in the middle of the pan, depending on preferred thickness and crispiness.
 * 4) Spread the batter with the back of a spoon, starting from the centre and spiralling outwards until the dosa is about 10 inches across and very thin.
 * 5) Sprinkle a little oil around the edges of the dosa.
 * 6) Cover until the dosa shows brown through the thinnest parts.
 * 7) Flip the dosa to the other side, and allow it to cook for a few seconds.
 * 8) Fold in half and remove with a metal spatula.