Dosa with Sambar

Ingredients

• 2 cups (400 grams) parboiled rice
• 1/2 cup (100 grams) split black lentils (urad dal), skinned
• 1/4 teaspoon (1.5 grams) fenugreek seeds
• 1 teaspoon (6 grams) salt
• 3/4 teaspoon (4 grams) black peppercorns
• 1/2 teaspoon (1 gram) cumin seeds
• Water as needed
• Oil for cooking
• 2 tablespoons (24 grams) toor dal (pigeon pea lentils)
• 3 tablespoons (45 grams) tamarind pulp
• 3 medium (450 grams) carrots, diced
• 1 medium (200 grams) potato, diced
• 1/2 cup (75 grams) green beans, chopped
• 2 tablespoons (16 grams) sambar powder
• 1/2 teaspoon (3 grams) salt
• 1/4 teaspoon (0.5 grams) asafoetida powder
• 3 dry red chiles
• 1 teaspoon (5 grams) cumin seeds
• 10-12 curry leaves
• 1 tablespoon (15 milliliters) coconut oil or vegetable oil
• 4 cups (960 milliliters) water

Instructions

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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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.