Dosas

Directions

1. 1
   Rinse the urad dhal in several changes of water, then soak it for 4 hours; drain.
2. 2
   In a food processor, combine the dhal with 1/2 cup of the water and pulse until finely ground.
3. 3
   In a large bowl, mix the yeast with 2 tablespoons of the water and let stand until foamy, about 10 minutes.
4. 4
   Add the ground dhal, rice flour, salt and 3/4 cup of the water and whisk until a smooth, thick batter forms.
5. 5
   Cover loosely with plastic wrap and let stand in a warm place until foamy and doubled in bulk, 12 to 18 hours.
6. 6
   Add the yogurt and the remaining 1/2 cup plus 2 tablespoons of water to make a pourable batter.
7. 7
   In a small bowl, combine the vegetable and sesame oils.
8. 8
   Heat a 10-inch cast-iron skillet over moderately low heat.
9. 9
   Dip a paper towel in the oil and carefully wipe the inside of the skillet.
10. 10
    Using a ladle, stir the batter and pour 1/4 cup into the center of the skillet.
11. 11
    Working quickly, spread the batter out evenly to make an 8-inch pancake; move the back of the ladle in a spiral motion from the center.
12. 12
    Fill in any large holes with a little extra batter.
13. 13
    When the top looks dry and the underside has browned, about 1 minute, turn the dosa and cook until lightly browned, about 30 seconds.
14. 14
    Transfer to a platter and continue making dosas, wiping the skillet with oil each time.
15. 15
    Serve as soon as possible.