DOSA

Boiled rice - 4 cups
Black gram - 2 cups
salt - to taste

Soak rice and gram separately for four to five hours.
Grind rice and gram separately. (Ingredients should be ground to a smooth paste)
Add salt, mix pastes thoroughly in a large vessel and keep overnight (7 to 8) hours for the batter to ferment.
Heat a tawa on a slow steady fire.
Spread a little pure ghee / oil on the tawa and on this, pour a scoop full of batter.
Spread evenly into a thin layer(if the batter is too thick a little water may be added before spreading, but be sure to mix the water well with the dough).
When one side is done, remove carefully from tawa and turn it on other side.
When both sides are crisp and golden brown, remove from tawa and serve hot with chutney or sambar.