Wash all dals together 3 -4 times with water until you see clear water
Soak the dals with with 4 cups or more water enough to cover the dal and soak it . Cover the bowl with a lid and let it stand for 4-5 hours , best is overnight.
It will almost double in size after soaking.
Drain the water if in excess and grind the dal in small batches , say 2 cups at a time .
Grind well to form a smooth batter . Add a tablespoon or 2 water to aid grinding if necessary. The batter is pancake / medium cake batter consistency. Let the batter stand for 15 minutes and then the batter is ready for use.
Add salt just before making the dosas .
Please read the notes section for extra tips for a successful dosa.
Notes
Filling/ stuffing for dosa- Classic Aloo masala recipe.Versatile Paneer masala recipe .You can use any dal desired and not the ones I have used - just keep urad dal 30 % of total dals used.You can use the filling of your choice.This batter can be used to make idlis, dhoklas, uttapams. (Idlis need fermentation)No fermentation required for dosas, but it would be great if it gets a standing time of 30 minutes after grounded to a smooth batter. Batter stays good for up to 3 days.Add salt only in the portions you intend to make, rest store in the fridge.
Important tips to make a crisp dosa
Never try to spread dosa on a very hot tawa, if you feel the skillet is too hot, just sprinkle some water on it and wipe with a kitchen cloth before spreading another one. Never spread the batter on a cold tawa, it will stick to it. Spread dosas on medium heat, then increase the heat while cooking.