Masala Dosa Batter

Process

1. Parallel prep:
   1. Idli rice:
      1. Rinse, soak with the fenugreek for 4 hours
      2. *** WAIT 4 HOURS ***
      3. Drain
      4. Rinse the poha then drain
      5. Add both to a grinder; add water slowly - just enough to bring to a coarse paste
   2. Lentils
      1. Soak the lentils for 4 hours
      2. *** WAIT 4 HOURS ***
      3. Drain
      4. Add to a grinder; add water slowly - just enough to bring to a smooth paste
      5. Set aside for 40 minutes
      6. *** WAIT 40 MINUTES ***
2. Combine the two batters, mix well
3. Ferment in a warm place for at least 8 hours or until it doubles in volume (or at least smells fermenty and has air bubbles showing). May need to be started in a warm oven (i.e. turn oven on until 25C then turn off and leave the batter)
4. WAIT 8-10 HOURS AT 20-22C
5. Refrigerate overnight
6. Mix with the salt.
7. Add water a tablespoon at a time, whisking in, until it becomes just pourable.