Dosa

Makes about 12


Ingredients:

⅓ cup (55g) urad dhal (mung beans, split not husked)
1 cup (150g) long-grain rice
2 spring onions, finely chopped
2 tbsp chopped fresh coriander
2.5cm piece fresh root ginger, grated
1 fresh green chilli, seeded and chopped
½ tsp salt
3 tbsp vegetable oil
coriander leaves, to garnish


Method:

• Wash dhal and rice thoroughly and put into separate bowls. Add 2 cup (500ml) water to each and leave to soak for 3 hours. Drain well.
• Put dhal in a blender or food processor fitted with a metal blade. Add ⅓ cup (90ml) water and process until smooth. Puree rice with ⅓ cup (90ml) water in same way. Mix purees together in a large bowl, cover with a damp cloth and set aside at room temperature for about 12 hours.
• Stir in onions, coriander, ginger, chilli, salt and about 3 tbsp water to make a batter. Heat a 15cm frying pan, brush with a little oil, then spoon in 2-3 tbsp batter and spread into a 10cm circle. Cook over a high heat for about 3 minutes, turning over with a fish slice after half the time, until browned. Cover with a dry cloth while cooking remainder. Serve warm, garnished with coriander leaves.