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Title: Rice Dosai (South Indian Rice Pancakes Jaffna Style)
Categories: Indian, Pancakes
Yield: 2 Servings

1 c Urad dal
2 c Rice flour or rice grains

Soak the dal and rice grains in water for at least 8 hours. Process
these separately in a food processor with a little water and mix both
item to make the dosai batter. The batter should be runny enough so
it can be poured over a hot griddle and spread out into a circle
immediately. Mix with the rice flour and add 1/8 ts baking soda. Let
the batter sit over night to rise and sour slightly. A little yogurt
can be added to the batter to help it rise through the night. The
batter temperature should be around 70 to 80?F.

Add 1 ts salt to the batter. Pour a ladle full of batter onto a very
well seasoned hot griddle or heavy frying pan. Cook like pancakes.
Ghee is spread on the griddle after cooking each dosai.

Dosais are usually served with coconut chutney and/or sambar and
curries. The batter can be made very thin to produce and extra thin
pancake, known as paper dosai. For masala dosai, potato curry is
placed inside the pancake and it is rolled, something like a large,
crisp crepe.

Recipe FROM: <https://dev.himalayanacademy.com/media/books/
monks-cookbook/web/toc.html>

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