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1
Put the urad dal in a deep bowl with cold water to cover dal by about 3 inches.
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2
Using the palms of your hands, rub the dal to split them apart.
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3
Allow them to soak for at least 8 hours.
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4
Drain well, reserving about half of the soaking water.
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5
Place the dal and half of the water into a food processor fitted with the metal blade.
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6
Process until very thick and smooth, adding additional soaking water as necessary.
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7
Add salt.
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8
Pour 1 tablespoon of the oil in a nonstick griddle over medium heat, tilting the pan so the oil covers the entire bottom.
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9
When hot, pour spoonfuls of dal butter onto the griddle to make round blinis 2 1/2 inches in diameter.
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10
Do not crowd the pan.
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11
Cook for about 1 minute, or until the batter is set and the bottom is lightly browned.
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12
Turn the blinis and cook for an additional minute, or until they are cooked through.
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13
Remove from the griddle, place on a warm plate, and loosely tent with foil to keep warm.
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14
Continue to grease the griddle and cook the blinis until you have 18.
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15
Place 3 blinis, slightly overlapping, on 6 small plates.
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16
Place a spoonful of caviar in the center of each blini.
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17
Place a chive point into each mound of caviar and serve.
