Thosai (Savoury Indian pancakes)

Instructions

1. Soak the urad dal in a bowl of water for 2 hours. Use your hands to squeeze the dal until the skins split, then drain and rinse a few times to remove all the skins.
2. Place the uncooked rice in a colander and wash until the water runs clear. Tip it into a bowl and mix in the cooked rice and soaked urad dal. Pour in enough water to cover the mixture by about 5 cm (2 in) and soak for another 2–4 hours, or overnight if time permits.
3. Drain all the water from the mixture, then transfer to a food processor. Add the salt and 2½ tablespoons water and process to form a smooth but slightly grainy batter. It should be thin enough to lightly coat the back of a spoon. Add a little more water if needed.
4. Pour the batter into a large mixing bowl and cover with plastic wrap or a tea towel. Leave at room temperature for at least 12 hours to enable the fermentation process. It's ready when the batter is thickened and slightly aerated. Give it a good stir – by now it should thickly coat the back of a spoon.
5. Heat a non-stick frying pan over medium heat. While it warms up, pour the oil into a small bowl. Lightly dip a brush or paper towel into the oil and rub it evenly over the pan.
6. Pour a scant ladleful of batter into the centre of the hot pan. Using the bottom of the ladle, begin to spread the batter in a sweeping circular motion – spreading it out towards the edge of the pan to form a thin pancake. Cook for 1–2 minutes or until the bottom is lightly golden and the edge begins to lift. Loosen the edge with a flat spatula and fold it in half. Cook for another 10–20 seconds, then remove from the pan. Cover to keep warm.
7. Repeat with the remaining batter. If you don't wish to cook it all at once, any left-over batter can be stored in an airtight container in the fridge for up to 3 days. Give it a good stir before cooking.