1 cups Boiled rice
1 cup split skinned black gram
2 tsp salt
1 cups + 3 tbsp water
5 tbsp oil
1 cup vegetable oil
In a bowl, cover rice and black gram with water at least 2 cm above ingredients. Soak for 4 h. Drain.
Grind rice-black gram mixture into a paste gradually adding 1 1/4 cups water.
Mix rice-black gram paste and salt. Cover and keep aside (not in a refrigerator) for at least 12 h to ferment.
Mix fermented paste and enough of remaining water to make a thin batter.
Spread 1/4 tsp oil upto 2 cm from edge of tava. Heat tava on medium-high for 2 minutes till oil just begins to smoke. Reduce heat to medium. Correct heat setting is critical if tava is too hot batter will stick while being spread on tava. Allow to cool before continuing. If tava is not hot enough, batter will spread but dosa will stick. Heat tava more before continuing.
Stir batter an pour 3 tbsp in center of tava.
Quickly place the back of a rounded ladle very lightly on batter. Using a continuous circular motion in one direction, gently spread batter evenly outwards from centre to make a round about 17 cm in diameter.
Add 1tsp oil round the edges of dosa. Drizzle 1/4 tsp oil over dosa. Cook for about 2 minutes.
Turn over. Cook for 1 minute. Remove. Cook remaining dosas in the same way.
Serve hot, accompanied with coconut chutney.