Indian Style Pancakes

Wash lentils and rice well and place in separate bowls. Cover each with warm water, add 1 tablespoon whey or lemon juice to each and leave overnight in a warm place. Drain each and process separately in a food processor with a little water until smooth. mix lentils and rice together with salt and enough warm water to make a batter about the consistency of cream. Cover and leave another 24 hours in a warm place. To cook, heat a heavy, cast-iron skillet and brush with clarified butter. Ladel about ? cup into pan and tip pan to spread batter. Cook about 5 minutes per side (You may further thin batter with water to make a paper thin dosa, but it takes some practice to turn these without tearing.) keep wam in oven while preparing remaining dosas. Brush pan with b utter between each pancake. Serve hot or warm with curry sauce, yogurt sauce or fruit chutney (look for these recipes in my posted recipes) Variation: Saute 2 onions, very finely chopped, 2 teaspoons mustard seeds in buttter, 1 bunch of cilantro (optional), and 2 small green chiles (optional). Stir into batter, along with additional water if necessary to achieve desired consistency, and proceed with recipe.