Dosai
beans, indian, rice
1 1/2 cup rice
1/2 cup urad daal
2 teaspoon salt
Soak the rice and daal separately in slightly warm water for 2 - 8 hours.
Grind separately to a smooth paste and mix in a large vessel with salt. Mix thoroughly (use blender if possible).
Ferment for 12 hours.
Yield: 1 servings