Urad Dal Dosa
Basmati rice, brown: 3cups
Urad dal (black lentils w/out skin): 1.5 cups
Pink salt: 0.5 tsp
Filtered water: 8 cups
Fenugreek seeds: 2 Tbsp
Coconut oil, extra virgin: 1/4 cup
Soak the rice, urad dal, and water together for 6 hours. Rinse the soaked mixture well and drain. Transfer to a blender and blend with 2.5 cups of additional filtered water. Add the salt. Allow the mixture to ferment overnight at room temperature until you can see tiny bubbles.
Using a cast iron skillet or flat top griddle, pour a 2 oz portion of batter and spread evenly until the dough is even. Drizzle a few drops of oil on the dosa and cook for 2-3 minutes, then flip like a pancake. Serve with dips or chutneys.