Dosa, The thin indian pancakes...

This is a well known, widely spread, and staple dish in South India. It is popular in Sri Lanka as well. How did I came to know about this yummy dish is through my mom. She would take the time to make this at home. I remember this is not something we made often because, it is much easier to go out to have this meal. We use to go to a special restaurant call Shanthi Vihar in Colombo, Sri Lanka it is still there but gone through many ownerships I guess. 
How I got my hands around this dish was I had a parent from North India in a school I taught in VA , she was kind enough to give the recipe, and get some of the ingredients to make the dosa. 
I have to admit with time and practice I have gotten better making this at home with an ease now. Not only that, I have made some changes to this as well. I have recently discovered that fermentation does add a twist to this pancakes. 

This is how I make them... 
1 cup Urad Dhal (skinned, white)
2 cups rice (white rice)
1/4 cup masoor dhal
1/4 cup split green moong dhal
1/4 cup split yellow moong dhal
1/2 tsp fenugreek seeds 
1 tsp salt
2 tsp sugar
non stick spray (pam)

Wash and soak all lentils, rice, and fenugreek. Add water about 3 to 4 inches above the grains and let is soak over night. Next day morning using your blender grind the soaked grains using less water to make a paste not so runny and not so thick. After all the grains are grounded add enough water to make it  pancake consistency. Now add the salt, sugar, and let the mixture stand on your kitchen counter for several hours. I usually have this for dinner. Recently, I found out if it is fermented it will add a different taste to the Dosa’s and it be comes more crispier too. 

Heat a pan, spray non stick, and ladle the mixture. (when you spoon the mixture to your pan you should hear a sizzle). Now, using the back of your ladle/spoon spread the mixture on the pan, starting from the center making a circular movement towards the rim of the pan. In other words you are spreading the mixture on the pan to make a thin pancake. Now cover it with a lid and cook it for about 30 seconds or so; until the back of the pancake becomes golden brown. Then remove the pancake using a spatular and cook the other side for few seconds and transfer it to a plate. Serve warm with sambar or potatoes. I will write a post on that later. 

I hope you will give a try to this wonderful dish. It is very light and you can make the mixture and use it several times. I make different masala’s, sambar, and curries to go with it. It does take some prep time but once you get the hang of it it is not too bad.