Crispy pancakes made from fermented rice and lentil are one of south India’s most celebrated national treasures. To make it you have to soak overnight, 275g of rice and 60g split urad dal white lentils, 1 tablespoon of salt, 280 gm of warm water. Twelve hours later drain the rice and lentils and blend and keep it for another 12 hours ready to make mouth watering rice pancakes or dosas. Heat up a large non-stick frying pan over a low heat and spread the batter outwards in concentric circles using the back of ladle then turn the heat to medium and cook for two minutes flipping the dosa to cook the other side until crispy. Dosa is served with coconut chutney and Sambar a Traditional South Indian breakfast with vegetables like pumpkin, bottle gourd, drumstick, Aubergine, cucumbers, ladies fingers, Sweet potato, onion, drumsticks, soaked in tamarind, smooth cooked dal bring it to boil with coriander, mustard, cumin, methi, curry leaves, red chili.