Combine all ingredients in a bowl with a blender and leave for at least 5 hours to mature (or overnight if you're planning a special weekend breakfast).
My approach to heating a cast iron pan, if I have a little spare time, is to set the element on a low temperature to start with and allow the pan to heat up gradually and evenly. If you're too quick youll get pancakes with the centre cooked and the outside partially done.
Wipe the surface of the pan with an oily paper towel. If you can manage a brief wipe as you turn the pancake over, so much the better.
Add a further 1/2 teaspoon of oil after each pancake, and wipe again.
I normally use a 7-8 setting out of a possible 12 for the electric element, but experiment. Your oven top may well behave a litle differently.
Pour about a quarter cupful
of batter (60ml) into the pan and swirl the pan slightly to spread the batter,
which should immediately begin bubbling.
Place a flat lid over the
pan and cook for about 20 - 30 seconds, then turn the pancake over for
a similar time on the other side. The "steaming" is an important factor in getting the texture just right.
Any savoury fillings will
do, and this recipe will even stand a jam or syrup filling, unlike dosai,
whose fenugreek component makes sweet fillings a no-no
Tradition has a glass of
cider as the appropriate accompaniment to traditional fillings.