|2 cups long-grain white or jasmine rice1
cup urad dal
1/4 teaspoon fenugreek (methi) seeds
3/4 teaspoon course salt
1/2 cup vegetable oil
Potato-and-Pea Filling, heated (recipe follows)
1.Soak rice, urad dal, and fenugreek
in water to cover for 3 hours. Rinse under running water and drain.
Transfer to a food processor fitted with the steel blade, and grind
to a smooth,yet thick batter.Set batter aside, and let ferment overnight
at room temperature.
2.Add salt and a little water if necessary to thin batter.
Heat griddle to 350 degrees. Sprinkle hot griddle with water and
a teaspoon of oil. Wipe clean with a cloth. Drizzle a little oil
on the griddle.Spread evenly over the surface of the griddle, removing
any excess with a bench scraper.Using a 1-cup measuring cup or ladle,
measure 3/4 cup batter, and pour onto grill. Spread batterout into
a 16-inch oval using the bottom of the measuring cup. Using a scraper,
remove any excessbatter from the top of the dosa. Cook until the
surface bubbles and the bottom is golden brown, 1 to 1 1/2 minutes.
Place filling crosswise in center of dosa. Fold dosa in thirds to