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1
Soak the rice and urad dal in separate bowls of water for about 2 hours.
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2
The water should cover them by around 1 inch.
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3
Drain.
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4
Blend the urad dal with 6 fl oz water in an electric blender for 5 to 8 minutes until it is pale, smooth, light and airy.
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5
Empty the mixture into a large bowl.
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6
Put the rice and 6 tablespoons of water into the blender and blend until it turns into a fine granular paste.
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7
Add to the dal with the salt and mix gently.
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8
Cover and leave in a warm place like an airing cupboard to ferment for 24 to 26 hours.
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9
The batter should double in volume.
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10
Add 7 fl oz water fold in gently and leave in a warm place for a further 1 1/2 hours.
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11
Heat 1 1/2 teaspoons of oil in a frying pan and when hot, drop 4 fl oz of batter in the centre of the pan.
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12
Put the rounded bottom of a soup spoon very lightly into the center of the batter and using a slow, gentle and continuous spiral motion, spread the batter outwards with the back of the spoon until you have a pancake around 7 inches in diameter.
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13
Dribble 1/2 teaspoon of oil over the pancake and another 1/2 teaspoon round the edges.
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14
Cover and cook for 1 1/2 to 2 minutes, or until the dosa has turned reddish brown.
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15
Turn over and cook uncovered for a further minute or until the second side develops reddish spots.
