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1
Soak rice overnight in 6 cups (5 L) water.
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2
Clean and pick through dal for any small stones and grit.
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3
Rinse well.
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4
In another bowl, combine dal and fenugreek seeds and cover with 4 cups (1 L) cold water.
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5
Soak overnight.
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6
Drain dal mixture.
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7
In a blender, puree mixture, in 2 batches, with 1/4 cup (50 mL) warm water for each batch.
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8
Blend continuously for 2 to 3 minutes to make a smooth batter.
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9
Transfer to a large bowl.
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10
Drain rice and add to blender, in 2 batches, adding 1/4 cup (50 mL) water to each batch.
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11
Blend continuously for about 2 minutes, until batter is very smooth.
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12
Pour into lentil batter.
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13
Stir in salt and about 1/4 cup (50 mL) additional water to make a cake-like batter.
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14
Mix well to combine.
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15
Cover and set aside in a warm spot to ferment for 10 to 12 hours.
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16
Ideally, when ready, batter should be almost doubled and appear light and frothy.
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17
(This does not always happen, but, even so, the batter will be fine to use.
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18
It will lack the slight tang of a fermented batter.)
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19
Batter can be covered and refrigerated for up to 48 hours.
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20
Return to room temperature before proceeding with recipe.
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21
When ready to make dosas, whip batter vigorously for 2 minutes.
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22
Thin batter with additional water as necessary until it resembles heavy cream thick but pourable.
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23
Heat a dry large nonstick griddle or heavy skillet over medium heat.
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24
Sprinkle a few drops of water to check if they sizzle and disappear.
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25
The correct temperature is very important.
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26
Using a 1/2-cup (125 mL) metal measuring cup, pour batter into middle of griddle and quickly spread with a circular motion using flat bottom of cup, from the inside to outer edge, forming a crepe about 10 to 12 inches (25 to 30 cm) round.
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27
If metal cup is not available, use metal ladle and spread batter with bottom of ladle.
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28
This step requires quick action as crepe (dosa) begins to cook almost instantly.
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29
Cover and cook for 2 minutes.
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30
Uncover and drizzle 3/4 tsp (4 mL) of the oil over top.
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31
Cook for 1 minute.
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32
Edges will begin to curl.
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33
Remove with spatula and fold gently in half.
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34
Repeat with remaining batter.
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35
Serve immediately with chutney.
