How To Make An Indian Dosa

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1. 1Step 1: Mix the grains and legumes together in a bowl, cover them with water, and let them soak for 24 hours.
2. 2Step 2: After 24 hours, drain and rinse the mixture.
3. 3Step 3: Measure out 1 3⁄4 cups of water. Put 1/2 of the drained grain/legume mixture in a food processor or blender with 1/2 of the water.
4. 4Step 4: Blend until smooth for about 4–5 minutes. Pour into a bowl and blend the second half in the same way.
5. 5Step 5: Let the batter sit out in the bowl, covered, at a warm room temperature until it ferments and tastes slightly sour (usually overnight, but on a warm day it could be as short as 4 hours; never leave longer than 12 hours).
6. 6Step 6: Add 1 teaspoon of salt to the batter and stir it in.
7. 7Step 7: Pour into a quart-sized mason jar. You can cook some up now, or store as needed in the fridge for up to a week.
8. 8Step 8: To cook the dosas: heat a round cast iron griddle, or nonstick griddle or crepe pan on low for 10 minutes. Move the heat up to medium and oil the pan as for pancakes.
9. 9Step 9: Oil the griddle before cooking each dosa for a crisp bottom.
10. 10Step 10: Pour 1/3 cup of the batter into the middle of the pan, and spread it out as thin as possible with a crepe spreader, or the back of a large mixing spoon, pressing lightly, and moving outward in a continuous spiral motion.
11. 11Step 11: When the top looks dry and the edges start to loosen (about 2–2 1⁄2 minutes), flip it over and cook the other side for a minute or so.
12. 12Step 12: Slip the cooked dosa into a warm oven while you cook more, or eat it right away.