Directions

Prepare the dough

• Soak urid dal for 30 minutes in hot water (the grams will enlarge and become soft).
• Drain all the water and put half of the urid dal in the grinder.
• Add ½ cup hot water.
• Grind, stop the grinder every 1 minute and mix the paste. This will allow the air to enter the mixture.
• Grind until the mixture becomes fluffy.
• Pour the mixture into a large dutch oven.
• Complete grinding the other half of the urid dhal in a similar manner.
• Pour the mixture into the large dutch oven.
• Mix 1-1/2 cup semolina into the ground urid dal.
• Cover and keep it in a warm place for 24 hours. The dough will rise.

Prepare Dosa

• Add salt to taste to the risen dough.
• Keep the griddle hot on medium heat.
• Pour 1 ladle full of dough on to the griddle – spread it around, ½ inch thick and 6/8 inches in diameter.
• Add 1 tablespoon of oil and cover the dosa until it is cooked.
• Remove the cover and flip the dosa, cook for 1 minute.
• It should be brown and crispy and come off the griddle quickly.
• Serve hot with coconut chutney and sambar.