Delicious but not for the novice cook. The correct rice is a mix of 2 parts parboiled rice, 1 part raw rice (Idli rice), but basmati will do in a fix. Add ¼ Tsp Fenugreek seeds to the dal before soaking. Soak and grind the rice and dal separately, then mix together with the salt and allow to ferment until doubled (about 12-18 hours depending on the temperature of the room). The rice should be ground to the texture of fine beach sand – as fine as your mixer will do without over heating. Add water a little at a time while grinding. Too much water and the rice won’t grind, not enough and it will overheat or choke the mixer. The dal will double or triple as water is added and will grind to a smooth slightly slippery texture. Sugar is optional and stirring the mixture with your hand before allowing it to rest will produce better results. This mixture is also used to make Idli’s – a steamed rice and lentil dumpling. I use the mix for Idli’s the first day or two, then dosas when it gets more sour. Dosas are a common dish in the southern part of India. The lentils (urad dal) are found in Asian or Indian markets. Serve with chutney or Sambar
The comments posted by janetnaray are very helpful, and I will use her suggestions when I make the Dosas again this week. I must add, however, that a novice cook would be able to make this recipe. I made the recipe exactly as Dawn instructed, except that I used tap water instead of bottled water. The rice was a little crunchy and thick in my cooked Dosas, so I will try to fix that next time. Adding diced green bell peppers and cilantro before cooking make these very tasty. I sprinkled lemon juice on my cooked dosas and dipped them in mango chutney. Yum!