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Enjoy the crispy perfection of Dosa, a classic South Indian fermented crepe with a golden, lacy texture. This vegetarian breakfast favorite is protein-rich and loved by the whole family.
Rinse the rice and split urad dal separately under cold water until the water runs clear.
In two bowls, soak rice and urad dal with enough water to cover for at least 6 hours or overnight; this step is crucial for fermentation.
Drain the soaked rice and dal, combine them, and blend with 1.25 cups fresh water to create a smooth, pourable batter.
Transfer the batter to a large bowl, cover it, and let it ferment at a warm room temperature for 8 to 12 hours until bubbly and slightly risen.
After fermentation, stir in salt. Heat a nonstick or cast-iron skillet over medium-high, lightly grease with oil, then pour a ladleful of batter onto the pan and quickly spread it outward in a circular motion.
Drizzle a little oil around the edges, cook the dosa for 2–3 minutes until the bottom is golden and crisp, then use a spatula to loosen and roll or fold it. Repeat with the remaining batter.
