Ingredients:
1 Cup Brown Basmati Rice
1 Cup Urad Daal
1/8 Cup Channa Daal (small yellow chic peas) optional
1 tsp. salt
1/2 tsp Fenugreek powder
Rinse and soak the rice and daal for about 4 to 6 hours.
Before grinding discard the soaking water and grind in blender adding about an 1/8 cup water until smooth. The batter should have a pancake like consistency when done.
You will need to grind it in 3 batches.
Pour the batter in a medium size steel bowl and when finished grinding add the salt and fenugreek powder and mix well. Cover and place the batter in the oven with the light on for 8 hrs to 10 hours to ferment. The batter can be stored in the fridge for about 1 week.
To prepare the dosa:
Heat a non-stick pan on medium heat until a few drops of water sprinkled on the pan start to sizzle.
Take two serving size spoonfuls of batter and pour it on to the middle of the pan. Spread the batter in a circular manner until it looks like a very thin pan cake. Drizzle 1/4 tsp. olive oil on the dosa and cover. The dosa will cook in two to three minutes. You do not need to turn it on the pan. When it looks a golden brown, remove from pan with a no-stick spatula.
Serve with sambhar and cilantro & coconut chutney.
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