1 c lentils
2 c brown rice
warm water
2 tbsp whey or lemon juice
1 tsp salt
2 onions, finely chopped
1/2 bunch cilantro, finely chopped
2 tsp mustard seeds
about 1/3 c clarified butter (or coconut oil)

While this takes a lot of time, it's mostly inactive time.

Wash lentils and rice well and place in separate bowls.  Cover each with warm water, add 1 tbsp whey or lemon juice to each and leave overnight in a warm place.  Drain each and process separately in a food processor (Vita-Mix or blender) 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.

Sauté onions and mustard seeds in butter.  Stir into batter, along with cilantro and additional water, if necessary, to achieve desired consistency.

To cook, heat a heavy, cast iron skillet and brush with clarified butter or coconut oil.  Ladle about 1/4 c into pan and tip pan to spread batter.  Cook about 5 minutes per side.  Keep warm in oven while preparing remaining dosas.  Brush pan with butter between each pancake. 

Serve hot or warm with curry, tahini, or yogurt sauce or even chutney.  It's always good alongside some dark leafy greens or roasted veggies.