HKC 3.5: DOSA PANCAKES

Soak the dahl and rice overnight. Drain. Blend in an electric blender, adding salt and cayenne with just enough water to help blending process. Pour into a bowl and add the yoghurt. Mix well. The batter should be like any pancake batter. Lightly grease a skillet. Pour batter into nice circles. The bottom is done while the top is still bubbling. Turn over and brown other side. This may be served plain, or best, with tender potatoes fried in spices with a little water. It can be served with potatoes and cabbages.