Dosa Dosa is a thin lacey pancake made of lightly-fermented rice flour. It is also known as Thosai. SERVES 2, 470 CAL PER SERVING

Ingredients	How to?
• 4 measures of Rice • 1 measure of Urud Dal • 2 tsp Methi Seeds (fenugreek seeds) • Salt to taste • Oil to fry	• Soak the urud dal and the methi seeds together in a bowl for about 4 hours, with the water fully covering the dal and methi seeds. • Also soak the rice separately, for about 4 hours. • Grind the urud dal, methi seed mix to a smooth paste. Add very little water while grinding, or avoid it if possible. • Grind the rice coarsely and mix the urud dal and methi seed paste with the paste of rice. • Mix them well and allow fermenting overnight. • Next morning, stir the batter well and add salt to this batter. Batter should have a pouring consistency, you may add little water if required. • Heat the griddle and grease it before pouring the dosas. • Pick up a serving spoon full of batter, pour it at the center of the pan and using spoon, spread the batter quickly. Note that the batter should not touch the edges. • Now trickle little oil around the edges of the dosa. • When the edges start browning, flip the dosa with the pancake flipper. • Let it cook on the same side for around 1 min. • Then, pick the edges off of one side of the dosa with the flipper and fold it over the other side • Dosa is ready to serve.