the Really easy Dosa

Nothing can beat the idea of piling ones plate with hot crisp dosa and enjoying it with a cupful of spicy sambar and coconut chutney. Thats the stuff Sunday mornings are made of...
Here's the mix for the 'Dosa'

Ingredients The ratio	1 cup Urad Dal	2 cups Rice	¼ tsp Fenugreek seeds (Methi)
Step 1 Roll up your sleeves	Wash & soak all ingredients together in water for 4 hours
Step 2 After three hours	Grind to a soft paste. The consistency is thinner than that for idli.
Step 3 After effects	Let the batter stand for 4 hours to allow some fermentation. You can continue to ferment it if you like your dosas particularly sour ( Many do !!). Otherwise you can make the dosa now or refrigerate the batter
Step 4 Making the dosas	Add salt according to taste to the batter Pour the batter on to a flat pan and spread it as you would do with a pancake. But spread it really thin. You can keep the dosa thicker if you like softer ones. Thinner if it’s the ‘roast’ crackling dosa that you like. Drizzle a little oil. As the dosa separates from the pan, turn it over for 30 seconds. Serve with sambar, coconut chutney or potato curry