Togaribele Dose / Toor Dal Dosa

Recently we moved from Connecticut to New Jersey. My belly has been more than happy ever since. So many varieties of Indian restaurants, Karnataka-styled Hoysala to Indo-China styled Nanking! I could not believe there was such a big Indian community to support all these restaurants. In fact there is! The coolest part of our new residence is our Kannadiga neighbour. Aunty Susheela, is a lady of charm and a repertory of fabulous recipes. She pampered us with good food all these days. It is sad that she will be leaving to India but will return next summer. She has taught me some mouth-watering Gowda-styled food. The gowda community is famous for its non-vegetarian offering. So watch out meat-lovers out there, there will be quite a few recipes coming up!!!
But for now one of Aunty Susheela's recipe, the toor dal dosa. It was a super hit!My MIL got me a new ELGI Ultra Grinder and I am a happy lark making Dosa, Idlis every other day :)

We will need,

Toor Dal/ Split Pigeon peas/ Togari bele  1 Cup
Rice                                                        2 Cups
Red Chillies (Byadige)                             4
Ginger                                                     1 " piece
Jeera/Cumin                                            1/2 tsp
Dhania/ Coriander seeds                          1/2 tsp
Salt
Oil /butter/Ghee

Method

1. Pick and clean the dal. Wash dal and rice separately in several changes of water.
2. Soak the dal and rice separately in water for at least six hours.
3. Toast the red chillies, Jeera and Dhaniya on a hot griddle till fragrant.
4. Grind the soaked dal, rice and spices into a smooth paste adding as little water as possible. Use the soaking liquid if necessary.
5. Mix in salt and set it aside in a draft free place to ferment overnight. In the Eastern coast of USA, i preheat the oven, turn it off and set the batter in the oven overnight. The batter doubles in volume after fermentation. 
6. To make dosa, pre-heat a skillet. Ladle about 3/4 cup of batter to the center of the pan. Spread it out evenly using a circular motion from the center of the batter reaching out to the edges. Pour a tablespoon of peanut oil /Ghee on the dosa. Cover and cook for a few minutes till the bottom of the dosa is golden brown.
7. Flip the dosa and cook for a couple of minutes. Remove from heat and serve with chutney or Saagu