Dosa

Rinse the rice and lentils separately until the water runs clear. Soak them in separate bowls for 6–8 hours.

First, grind the lentils into a smooth, creamy texture, adding a little water. Then grind the rice—the mixture should be slightly grainy yet uniform.

Combine both batters in a large bowl. Add salt and mix well. The consistency should resemble thick sour cream.

Cover the bowl and leave it in a warm place for 8–12 hours. The batter will slightly increase in volume and become airy, and a mild sour aroma should develop.

Preheat your skillet well (preferably cast iron or non-stick). Lightly brush it with oil.

Ladle the batter into the center. Quickly spread it in circular motions from the center outwards to create a thin layer.

Cook for 2–3 minutes until golden and crispy. Flipping is not necessary, as a classic dosa is cooked only on one side.