- Urud dal - 1/2 cup
- moong dal - 1/2 cup
- channa dal - 1/4 cup
- toor dal - 1/4 cup
- methi seeds - 1/4 tsp
- salt - to taste
- sugar - 1 tbsp
- Ghee/oil - as required
take all the dals and methi seeds and wash well .
soak in lots of water over night or at least for 6-8 hours.
grind to a fine paste adding little water to get a pancake/dosa batter consistency.
add sugar and salt and mix well.
You can prepare thin crispy dosa immediately.
for making soft thick dosa - allow the batter to ferment for 6-8 hours and then make set dosa.
batter can be stored in the fridge for 3 days without adding salt.
NOTE: you can use any kind of dal , just keep the ratio of urud dal to other dals at 1:2 or 1:3 at the most.
set dosa turns out dense if you dont ferment the batter.