Dosa (South Indian crêpe)

I love these things and, for my cœliac friends and family, they contain no wheat flour. This is my third try at dosa. I have made it with rice and a garden variety lentil from my grocery store shelf and it was so-so. I made it from a video recipe from www.vahrehvah.com and it was horrible. The present recipe is from a friend who’s from South India.

Ingredients

	3 parts	rice
	1 part	split urad daal
	—	salt
	—	cooking oil

Preparation

1. Wash rice and daal thoroughly. Soak in separate containers filling to 2" above ingredients with clean water. Cover and leave out at ambient temperature over night or at least a few hours.

2. Drain water from ingredients and puree in blender or food processor until very smooth paste. Mix rice and urad together. Add back in a little water until it becomes like pancake batter.

3. Set aside (out of refrigerator) over night or longer to ferment. It will bubble a bit, but probably not get too excited.

4. Heat griddle to very hot and lightly season it with cooking oil. Pam works well.

5. Using a ramekin or a 3/4 cup measure (it all depends on how big you want them and what your griddle can accommodate), scoop up a full measure, pour onto griddle.

6. Carefully use the bottom of the ramekin to spread out the batter. This takes a lot of practice: you will NOT get it the first time and you'll make a mess. Ultimately, you will not be pressing the ramekin down very close to the griddle or it will pick up the batter.

7. Smooth the crêpe out using the leading edge of a spatula. If you do this right away and your crêpe was too thick, this might serve to make the crêpe larger as well as thinner (good).

8. Pour a bit of cooking oil onto the crêpe and spread it again using a spatula.

9. Allow to brown. Flip if desired. Flip back and spread some potato masala, roll/fold/etc. as desired. Serve with chutneys.