This recipe originated due to a tragic lack of gram dal in rural Virginia. My children eat it cheerfully (generally with peanut butter), it's flexible, it has protein in it. It's good with curry! You can make quite a lot! Etc.
Do Ahead Version:
Soak overnight in two separate bowls:
1 lb bean of your choice (red lentils, black eyed peas, NOT kidney beans)
A cup or two of any kind of rice
- for more authenticity, boil water, pour it over the rice, then soak overnight: dosa rice is parboiled
Pour off most of the water, saving about two cups somewhere.
Grind the beans in a food processor, adding water until it forms a smooth thick paste that is the consistency of pancake batter or glue. Put in a bowl. Then grind up rice the same. Mix together and leave, covered, in a warm place for 2-3 days. If you have sourdough starter of any kind, you can add a little. It should smell kind of like yogurt. If you're worried about it, add a tablespoon of yogurt and a pinch of yeast before fermenting. After the 2+3 days add about 2 teaspoons salt and mix well.
Cook in a well-oiled nonstick waffle iron on the high setting. Good with practically anything. Batter keeps a long time in the refrigerator and can also be made into dosa-like pancakes, though it may need thinned a bit.
Oh No What's For Dinner Version:
1 lb red lentils
2 c rice flour (or wheat, if you want)
Maybe an egg
Pour boiling water over lentils and leave them for about 15 minutes. In the meantime, mix flour and water to a medium thick paste and add yeast and salt. When lentils have cooled enough to handle, grind as above and mix into flour. Add an egg if you feel like it, and salt. Waffulate.