1. Wash rice, urad dhal, cooked rice and fenugreek for at least 3 times and soak in 6 cups of water for 2.5 hours.
2. Into a grinder, place all ingredients and enough of water and grind till smooth.
3. Add salt to the smooth batter, mix well and leave it to ferment for at least 8 to 12 hours. 
4. Dosa batter is ready when it rises and the batter has a lot of bubbles when you scrape the surface.
5. Into a medium- low heated tawa or skillet, glaze with some oil and drop a scoop of dosa batter on the center of the tawa. 
6. Use the back of a spatula, and rotate spherically. 
7. Cover using a lid and allow to cook for 30 seconds, this method ensures the dosa’s texture to be soft and spongy.
8. Remove the lid and when the edges of the dosa become brown, use a flat spatula and gently remove from the tawa.
9. Before making the next dosa, sprinkle some water to reduce the heat from the tawa. When the heat becomes excessive, it will not be possible to form dosa spherically as the batter will stick to the skillet easily.
10. Once the water evaporates, quickly glaze the surface of the tawa and repeat the process of making dosa again.

Following this tricks and hacks, you’ll have zero fail dosa ready in no time!

1. To make thin crispy dosa

>>Take about 3 parts thick dosa batter in a large bowl and add about ½ cup water to make it to a thin pancake or a crepe batter consistency

2. How to grease griddle

>> Apply a small amount of oil and evenly spread it across the griddle’s surface using a tightly bunched paper towel. Ensure that you use a sufficiently large piece of paper towel to avoid any accidental contact with the hot griddle using your bare hands.

3. How to avoid dosa from sticking to griddle

>If you are beginner, opt for a non-stick griddle, you can also use a non-stick flat pan for making dosa.>>Make sure the tawa or griddle is on medium high flame
>>Grease with oil and splash hot griddle with water, when it starts to sizzle, it reduces the heat on the griddle and when the last droplets evaporates, pour dosa batter on and repeat the process for every dosa.

4. How to make soft dosa

Soft dosa requires thick batter. Pour a scoop of batter and flatten it with the back of the ladle.
>> Once bubbles/holes start to form on the dosa, cover the dosa with a lid for 10 to 20 seconds or till the edges turn light brown. The trapped steam from the lid will cook the surface of the dosa while making it soft and spongy.

5. How to lift dosa from griddle

>> Use flat spatula (wooden or silicone), gently work your way to lift from the outer edges all around the dosa. Gently push the spatula under the dosa, making sure it is not sticking to the pan and then gently lift it up.