Atukula Dosa

1. 1
   prep · ~240 min

   Soak the rice, dal, and atukulu.

   1.Rinse the rice well and soak it in water for 4 hours.

   2.Rinse the urad dal and fenugreek seeds together and soak them for 4 hours.

   3.Rinse the atukulu and soak it separately for 20 to 30 minutes near the end of the soaking time.

   TIPUse thick atukulu so the batter stays light but still has enough body for dosa.
2. 2
   mix · ~20 min

   Grind the batter.

   1.Drain the urad dal and fenugreek seeds, then grind them with a little water to a smooth and fluffy batter.

   2.Drain the rice and atukulu, then grind them together with enough water to a smooth but slightly grainy batter.

   3.Combine both batters in a large bowl and mix well by hand for 1 to 2 minutes.

   TIPKeep the batter slightly thick after grinding; it loosens a bit during fermentation.
3. 3
   rest · ~480 min

   Ferment the batter.

   Cover the bowl and keep it in a warm place for about 8 hours, or until the batter rises and smells lightly tangy.

4. 4
   mix · ~2 min

   Add salt and adjust the batter.

   Stir the fermented batter gently. Add the salt and enough water, if needed, to make a pourable batter that spreads easily on the pan.

5. 5
   fry · ~25 min

   Cook the dosas.

   1.Heat a dosa tawa over medium heat and lightly grease it with a little oil.

   2.Pour a ladle of batter in the center and spread it in a thin circle.

   3.Drizzle a little oil around the edges and cook until the bottom turns golden and the edges lift easily.

   4.Flip for a few seconds if you like, then remove. Repeat with the remaining batter.

   TIPIf the batter sticks, lower the heat briefly, wipe the tawa, and start again on an evenly heated surface.
6. 6
   serve

   Serve the atukula dosa hot.

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