This requires a little bit of planning, but it’s worth it. I make it in large batches and freeze it. Then when I need it, I just defrost a little at a time (actually, I wouldn’t recommend defrosting it in the microwave because it kind of cooks the batter, I just pull it out and let it sit at room temperature until its defrosted). I eat it with veggies, yogurt, curries, or even plain. I like the 1:1 ratio of lentils: rice and the fact that you don’t need to ferment it like you do for regular dosa! As a side note, I don’t use oil on the grill and it works fine, but you can use oil if you want to.
Ingredients1/2 cup split moong dal (mung beans)
1/2 cup masoor dal (red lentils) 1/2 cup chana dal (split chick peas) 1/2 white urad dal (white lentils) 2 cups rice 2 tbsp grated ginger 1 tbsp green chilli, chopped 1 tbsp salt 1 tbsp lemon juice
1. Rinse the lentils well and soak them in a large bowl (they will swell up) overnight.
2. Rinse the rice well and soak them in a different bowl overnight.
3. In a food processor, add the rice, lentils, and rest of the ingredients and grind until very fine and smooth.
4. Heat up a round nonstick pan on high (if you splash water, it should skitter around).
5. This is the tricky part- it may take a couple tries to get it right. You’ll have to experiment to see how much you need based on how big your pan is- I use ~1/2 cup and it ends up about a foot across. Using a deep ladle /spoon, pour the mix in the center of the surface. Starting from the middle, use the bottom of the ladle to make a spiral motion, pushing the mix out as you go. Try to do this is a gentle, steady, quick way (first picture).
6. Cover and let it cook until you start to see parts of it become dark brown (second picture)
7. Once it has a little bit of brown, flip it over and cook it for another minute or two (third picture).
8. Flip it one more time and roll it up (fourth picture). Serve hot!