Dosa - a south indian crepe with instant tomato chutney

Ingredients

• 1 cup Urad dal/black lentils
• 2 cups Rice/chawal
• 1/2 tbsp Methi seeds
• Water
• Salt
• Oil
• Dosa

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Preparation

• Wash and soak urad dal, methi seeds and rice for at least 6 hours. Drain the water and grind to smooth batter by adding little water at a time.
• Now add salt and grind again. The consistency of the batter should not be too thick nor too watery. Take out the batter in a bowl and cover it with a lid and leave overnight or for 6-7 hours for fermentation.
• Heat non-stick pan on a low flame and wipe with dry kitchen towel and grease it with a drop of oil or slice of onion.
• Now pour spoonful of batter on the pan and spread it in clock-wise direction or anti clock-wise direction (but not both at a time) to form a nice circle.
• Leave the oil from the sides around the dosa. Flip around and cook till done.
• Serve hot with any chutney/pickle/sambar/podi/sugar.