Dosa

Method

1. Rinse 90 g of parboiled rice in several changes of water until it runs clear, put it in a bowl with 1 tbsp of poha and cover generously with cold water. In a second bowl, rinse 25 g of urad dal with 0.25 tsp of fenugreek seeds and cover with cold water. Soak both for 5 hours.
2. Drain the dal and fenugreek and grind them in a wet grinder or strong blender with 60 ml of water, added a spoonful at a time, to a smooth white paste that is light and aerated — it should hold a soft peak. Scrape into a large bowl, leaving room for the batter to double.
3. Drain the rice and poha and grind them with 90 ml of water to a thick paste that is smooth but still very slightly gritty between the fingers, like fine semolina. Add it to the dal paste.
4. Add 0.5 tsp of salt and mix the batter thoroughly with your clean hand for a minute — the warmth of the hand helps it ferment. Cover and leave in a warm draught-free place for 8-12 hours, until it has risen, smells pleasantly sour and is full of small bubbles.