Dosa with Sambar

Instructions

1. 1

   Rinse the parboiled rice, split black lentils, and fenugreek seeds separately under cold water until the water runs clear, then soak all three together in 3 cups (720 milliliters) of water for 4-6 hours at room temperature.

2. 2

   After soaking, drain the mixture well and grind it in a food processor or wet grinder with 1/4 cup (60 milliliters) of water at a time, creating a smooth, creamy batter with the consistency of thick pancake batter; this should take 8-10 minutes of grinding.

3. 3

   Transfer the batter to a large, non-metallic bowl and add salt, black peppercorns, and cumin seeds; stir well and cover with a damp cloth.

4. 4

   Allow the batter to ferment at room temperature (70-75 degrees Fahrenheit or 21-24 degrees Celsius) for 8-12 hours until it rises by one-third, becomes airy with visible bubbles, and develops a slightly sour smell.

5. 5

   For the sambar, rinse the toor dal and pressure cook it with 1 cup (240 milliliters) of water for 3 whistles on high heat until the dal is soft and mushy; mash it slightly and set aside.

6. 6

   In a small bowl, soak the tamarind pulp in 1/2 cup (120 milliliters) of warm water for 5 minutes, then extract the pulp by squeezing through your fingers and strain to remove seeds and fibers.

7. 7

   Heat the oil in a heavy-bottomed pot, add the cumin seeds and allow them to crackle for 20 seconds, then add the dry red chiles and sauté for 15 seconds until fragrant.

8. 8

   Add the diced carrots, potato, and green beans to the pot; stir-fry for 2-3 minutes, then add 4 cups (960 milliliters) of water and bring to a boil over high heat.

9. 9

   Once boiling, add the cooked toor dal, tamarind extract, sambar powder, asafoetida powder, salt, and curry leaves; reduce heat to medium and simmer for 8-10 minutes until the vegetables are tender and the flavors meld together.

10. 10

    Heat a cast iron or non-stick dosa griddle (or crepe pan) to 350 degrees Fahrenheit (175 degrees Celsius) over medium-high heat; lightly oil the surface with a soft cloth, then pour 1/4 cup (60 milliliters) of fermented batter in the center and immediately spread it outward in circular motions with the back of a ladle to form a thin, 8-inch (20-centimeter) diameter crepe.

11. 11

    Cook for 1-2 minutes until the bottom turns golden brown and crispy, then drizzle 1 teaspoon (5 milliliters) of oil around the edges and cook for another 30 seconds; fold the dosa in half and transfer to a serving plate.