Plain Dosai (South Indian Crepes)

• 2 cups raw basmati rice
• 1 cup urad dal
• 1 cup parboiled rice
• 1 teaspoon fenugreek seeds
• 1 cup water, or as needed
• 1 tablespoon salt
• 2 tablespoons vegetable oil, or as needed

1. Combine basmati rice, urad dal, parboiled rice, and fenugreek seeds in a bowl. Cover with water; soak for 2 to 3 hours.
2. Drain the rice mixture; transfer to a blender. Add water, 1/4 cup at a time, and blend until a smooth paste forms. Add salt. Transfer batter to a covered container; set aside to ferment, at least 12 hours.
3. Thin the batter, if necessary, by stirring in 1 tablespoon water at a time.
4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Ladle 1/4 cup batter into the skillet, spreading it quickly into a circular shape. Fry until edges start to look dry and curl from the pan, 1 to 2 minutes. Flip dosa; cook until underside is just golden and still soft, about 30 seconds.

basmati rice, urad dal, rice, fenugreek seeds, water, salt, vegetable oil

Taken from www.allrecipes.com/recipe/221840/plain-dosai-south-indian-crepes/ (may not work)