Ingredients :
Rice - 2¼ small bowl
Deskinned black lentil (dhuli urad dal) - ¾ small bowl
Water - as required
Salt - 1¼ tsp or to taste
Oil - ¼ cup
Preparation :
1. Wash and soak the rice and deskinned black lentil (dhuli urad dal) in separate bowls for 5-6 hours in the morning.
2. Pour the soaked water in separate bowls. Firstly, grind the soaked rice with adding minimum or few spoon of soaked water into fine, frothy and smooth paste. Then add and grind soaked black lentil or dhuli urad dal into fine, frothy, smooth and soft paste with less soaked water quantity.
3. Pour both the grinded paste into a big utensil so that it get enough space for fermentation and the mixture will not overflow from the utensil.
4. Mix the batter for 10-12 minutes well to make the batter soft, fluffy.
5. Cover it with a Lid (don't use a net lid) or a plate. Keep the container in the warm or normal temperature. You could place it in a close or off microwave with light on or place it in the flour container as it is warm or hot than the normal temperature, for overnight for 8-9 hours in the summer and for 12 hours in the winter.
6. Place a pan. Add 1-2 tsp oil, spread on the pan well to avoid sticking the dosa. Add salt to taste in the batter only that you use at a time or one time.
7. Pour the dosa batter on the pan and spread lightly in a circular motion to make a thin, round and crispy dosa. Put 1 tsp oil on corners and in the centre or middle to make it unsticky and crispy dosa.
8. Roast it on one side to light brown. Flip the dosa on another side and roast for 1-2 minutes by pressing with a spatula.
9. Don't make a another side of the dosa light brown or brown. Take the dosa out from the pan as it starts changing colour on the another side. Make all the dosa in the aforesaid method.
10. Serve and garnish this south indian rice-lentil dosa with my previously shared recipe of peanut-coconut chutney or dip and sambar, coriander-mint chutney or dip, schezwan chutney or dip, cheesy dip, cheesy-mint curd dip, etc.