CRISPY DOSA

Ingredients

•	Parboiled rice	2 3/4 cup
•	Rice	1/4 cup
•	Split black gram skinless (dhuli urad dal)	1 cup
•	Fenugreek seeds (methi dana) optional	1/2 teaspoon
•	Salt	to taste
•	Olive oil if required

Method
Wash both the rice two to three times, soak in six cups of water for at least four hours. Wash and soak dal in three cups of water also for a similar time. Add fenugreek seeds (if using) to the soaking dal. Drain and grind the rice and dal separately to a smooth texture and dropping consistency. Mix both the batters with hand thoroughly in a whipping motion. Add salt and mix again. Keep the batter in a large vessel, close tightly and rest overnight, or for about four to six hours at room temperature, to ferment. Just before preparing the dosas mix the batter well. Adjust to pouring consistency. Heat a flat tawa (griddle) (preferably non-stick). Grease with a little olive oil. Pour a ladle full of batter and spread to as thin a pancake as possible. Couple of dosas may go wrong but once the tawa gets seasoned the rest of the dosas will come out well. Pour olive oil around the dosa and let it cook till it becomes crisp on the edges and turns golden brown. Fold and remove. You can make about twenty to twenty four dosas. If preparing Masala Dosa place about four tablespoons of potato bhaji (spicy dry vegetable) in the center of the dosa, fold to the desired shape and serve hot.