Dosas are thin, crêpe-like Indian pancakes. They may be very thin, dry, and crisp, or softer and thicker. This version is made with rice and black gram (sold as urad dal at Indian grocery stores) and makes a very thin, crisp dosa. The usual accompaniments to dosa are sambar (a thin lentil soup not unlike dal) and chutney, though the dosas are sometimes wrapped around a spiced potato and onion filling. If desired, prepare the filling for Quick Phyllo Samosas with Potatoes and Peas, and wrap the dosa around it.

Combine in a medium bowl:

Add:

Let sit for at least 12 hours and up to overnight.

Drain the rice and peas well and transfer to a blender along with:

Blend until very smooth. Strain through a fine-mesh sieve into a bowl, tightly cover with plastic wrap, and let sit in a warm place, such as on top of the refrigerator, for 24 hours to ferment slightly.

Heat a large nonstick skillet over medium-low heat for 5 minutes. When the skillet is ready a few drops of water sprinkled on its surface will sizzle and evaporate almost instantly. Whisk the batter well—it should be very frothy and light. Whisk in:

The batter should be thin enough to run in a ribbon from a spoon. Take the preheated skillet off the heat. Pour ⅓ cup batter into the center of the skillet and use the bottom of the measuring cup to spread it very thinly, working in a circular motion from the center outward, into an 8- to 9-inch round. This spreading action takes some practice, so do not be discouraged if the first few dosas look rough. The key is to apply the right amount of pressure to the measuring cup—too little and the batter will not spread effectively; too much and it will scrape the set batter from the skillet and create large holes. Place the skillet back on the heat. Sprinkle over the dosa:

Let cook until the dosa is set and the surface is covered in tiny holes from where bubbles appeared and burst, 3 to 4 minutes. Flip the dosa and cook until done on the second side, about 1 minute more. Loosely roll up the dosa and place it seam side down on a rack. Repeat the process with the remaining batter, taking the skillet off the heat each time to spread the batter, then placing it back on the heat to cook the dosa. Serve with: