How To Make A South Indian Dosa

• 2 cups rice, rinsed (recommended
• 1 cup medium-grained rice
• 1 cup parboiled rice)
• 1/2 cup urad dhal, rinsed (split black lentils)
• 1/2 tsp fenugreek seeds (5-7 seeds)
• Filtered water
• 1 tsp salt

1. Bring the batter to room temperature. If you have refrigerated your batter, you will need to remove it from the fridge and allow it to sit at room temperature for at least an hour. The dosas work better with room-temperature batter.
2. Heat the cooking surface. Bring the cooking surface up to temperature for about 10 minutes with medium heat. An appropriate cooking surface would be a nonstick skillet, an iron griddle, or a flat tawa
3. Season the cooking surface. The best way to prepare and season the cooking surface for making dosas is to pour a few drops of oil on a cut onion and rub the onion with pressure around the pan. You may find that you need to adjust the amount of oil depending on the cooking surface that you use, but one or two drops should be enough.
4. Decide what size you want to make your dosas. The size of your dosas will be, in part, determined by the limitations of your cooking surface. Dosas can be made small, for individuals, or larger, to share. If you plan to make larger, sharable dosas, you will need to double the amount of batter you use for each one.
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rice, rice, rice, urad dhal, fenugreek seeds, filtered water, salt

Taken from www.epicurious.com/recipes/member/views/how-to-make-a-south-indian-dosa-53070761 (may not work)