Soak all the ingredients, except salt, separately, for 6 hours.
Grind together into a fine paste.
Add required quantity of salt.
Allow this to ferment overnight.
The next morning prepare dosas with batter.
Serve with chutney or sambar.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.