Masala Dosai

Enjoy this "crepe," with potato stuffing (Masala).

Soak blackgram dal and fenugreek together and rice separately for at least 6 hours. Using a blender, with less than 1/3 cup of water, blend rice first and keep it separate. Next, with less than 1/3 cup of water, blend blackgram dal and fenugreek together. Combine the two mixtures. The batter should not be too thick or too thin. If you take the batter and pour it out of a spoon, the flow from the spoon should be even. Keep the batter in a big pot for at least 12 hours until it ferments and tastes a bit sour. If you do not get a sour flavor, add lime juice.

Heat a non-stick pan until it becomes medium hot and wipe the pan with a little oil dipped on a cloth or paper towel. When the pan becomes hot, take a small scoop of batter and pour it on to the pan. Spread it around and make a small circle of batter. Flip it over to the other side when one side is done, that is when air bubbles begin to appear. Reduce the heat to medium before you cook the next one.

Hints: 1. Sprinkle some water on the pan to make the pan cool.

Keep the pan hot but not so hot as to burn the dosai.

If you find the dosai a bit dry, add 1/8 teaspoon of oil around the edges of the next dosai so as to make it less dry. Flip it and add 1/8 teaspoon of oil.