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1
Rinse the urad dhal in several changes of water, then soak it for 4 hours; drain.
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2
In a food processor, combine the dhal with 1/2 cup of the water and pulse until finely ground.
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3
In a large bowl, mix the yeast with 2 tablespoons of the water and let stand until foamy, about 10 minutes.
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4
Add the ground dhal, rice flour, salt and 3/4 cup of the water and whisk until a smooth, thick batter forms.
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5
Cover loosely with plastic wrap and let stand in a warm place until foamy and doubled in bulk, 12 to 18 hours.
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6
Add the yogurt and the remaining 1/2 cup plus 2 tablespoons of water to make a pourable batter.
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7
In a small bowl, combine the vegetable and sesame oils.
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8
Heat a 10-inch cast-iron skillet over moderately low heat.
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9
Dip a paper towel in the oil and carefully wipe the inside of the skillet.
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10
Using a ladle, stir the batter and pour 1/4 cup into the center of the skillet.
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11
Working quickly, spread the batter out evenly to make an 8-inch pancake; move the back of the ladle in a spiral motion from the center.
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12
Fill in any large holes with a little extra batter.
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13
When the top looks dry and the underside has browned, about 1 minute, turn the dosa and cook until lightly browned, about 30 seconds.
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14
Transfer to a platter and continue making dosas, wiping the skillet with oil each time.
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15
Serve as soon as possible.
