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.
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 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 stand time of 30 minutes after grounded to a smooth batter. Batter stays good upto 3 days. Add salt only in the portions you intend to make , rest store in the fridge . 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.