Authentic Pesarattu Dosa with Lentils and Spices

Clean and discard stones from the lentils.

Clean several times and soak them in a high amount of water for a night.

Drain the water and rinse them well.

In a blender, add the soaked lentils and the optional spices.

Gradually add water (I added 1.5 cups) to have a crepe-like batter.

Pour the batter in a few jars halfway.

The batter will double during the fermentation process.

Place a kitchen towel or a lid without closing it to let the air circulate.

Let ferment 12h to 24h.

After this time, it might show 2 phases, stir and cook them like pancakes or crepes in a pan.