Ingredients:

• 7 1/4 cups bottled spring water, divided
• 1 1/2 cups white basmati rice
• 1/2 cup urad dal (skinned, split lentils)
• 1 tablespoon sugar
• 2 teaspoons sea salt
• 4 teaspoons vegetable oil, divided

Method:

1. Combine 6 cups water, rice, and lentils in a large bowl. Cover and let stand 8 hours.
2. Drain and rinse.
3. Place rice mixture, 1 1/4 cups water, and sugar in a food processor; puree until smooth (about 1 minute).
4. Spoon batter into a clean bowl.
5. Cover and let stand in a warm place (85°), free from drafts, 12 hours or overnight.
6. Stir in salt.
7. Heat 1/2 teaspoon oil in a medium cast-iron skillet over medium heat.
8. Spoon about 1/3 cup batter into pan.
9. Turn pancake when top is covered with bubbles and edges look cooked (about 1 minute).
10. Repeat with remaining oil and batter.