Lentil Dosa

Directions

1. Grind lentils, fenugreek, ginger, and chili in a blender or food processor, using water as needed, into a batter with smooth consistency, resembling pancake batter.
2. Let batter rest for 30 minutes.
3. Before you start making dosa, fill a small bowl with ice cold water, and keep a couple of paper towels handy.
4. Heat a cast iron pan over medium to high heat. Sprinkle pan with some cold water, and wipe it with a damp paper towel.
5. Reduce heat to low and ladle a spoonful of dosa batter in the center of the pan. Using a flat bottom ladle, starting from the center of the pan, spread the batter in a circular motion, as evenly as possible.
6. Increase heat to medium-high and allow dosa to cook.
7. Drizzle with ghee or oil, and spread it using a spatula.
8. Cook for 2-3 minutes or until you start to see the center and the edges of the dosa start to brown.
9. Run spatula around the edges of the dosa, and carefully fold dosa into half and then into a wrap.
10. Continue with remaining batter and enjoy with chutney or dal.