Dosa is a thin, crispy pancake from South Indian cuisine, made from a fermented batter of rice and black gram. It's popularly eaten as breakfast or dinner and served typically with a variety of chutneys and sambar.
Wash and soak the rice and black gram separately in water for 5-6 hours or overnight.
Drain the water and grind both the rice and black gram together to a smooth paste, adding water as needed to form a thick batter.
Mix the salt into the batter and leave it to ferment overnight in a warm place until the batter doubles in volume and shows bubbles on the surface.
Heat a non-stick skillet or traditional iron griddle over medium heat.
Pour a ladleful of batter onto the center of the griddle, quickly spread it outward in a circular motion to form a thin pancake.
Drizzle a teaspoon of oil or ghee around the edges of the dosa, cook until the edges start lifting from the pan and the bottom turns golden brown.
Flip the dosa and cook for about 30 seconds or just leave it to cook only on one side for a crisper finish.
Remove the dosa from the griddle and serve hot with coconut chutney, tomato chutney, and sambar.
