Dosas

• 1/2 cup split urad dhal (3 1/2 ounces)
• 2 cups warm water
• 1/4 teaspoon active dry yeast
• 1 cup rice flour
• 1/2 teaspoon salt
• 1/2 cup plain yogurt
• 1 tablespoon vegetable oil
• 1 tablespoon Asian sesame oil

1. Rinse the urad dhal in several changes of water, then soak it for 4 hours; drain.
2. In a food processor, combine the dhal with 1/2 cup of the water and pulse until finely ground.
3. In a large bowl, mix the yeast with 2 tablespoons of the water and let stand until foamy, about 10 minutes.
4. Add the ground dhal, rice flour, salt and 3/4 cup of the water and whisk until a smooth, thick batter forms.
5. Cover loosely with plastic wrap and let stand in a warm place until foamy and doubled in bulk, 12 to 18 hours.
6. Add the yogurt and the remaining 1/2 cup plus 2 tablespoons of water to make a pourable batter.
7. In a small bowl, combine the vegetable and sesame oils.
8. Heat a 10-inch cast-iron skillet over moderately low heat.
9. Dip a paper towel in the oil and carefully wipe the inside of the skillet.
10. Using a ladle, stir the batter and pour 1/4 cup into the center of the skillet.
11. Working quickly, spread the batter out evenly to make an 8-inch pancake; move the back of the ladle in a spiral motion from the center.
12. Fill in any large holes with a little extra batter.
13. When the top looks dry and the underside has browned, about 1 minute, turn the dosa and cook until lightly browned, about 30 seconds.
14. Transfer to a platter and continue making dosas, wiping the skillet with oil each time.
15. Serve as soon as possible.

water, active dry yeast, rice flour, salt, plain yogurt, vegetable oil, asian sesame oil

Taken from www.foodandwine.com/recipes/dosas (may not work)