set dosa

Here is the batter recipe :

Dappa Akki (Thick Rice) - 2 cups (1 cup holds 500ml water)
Note : You can use Idli/Dosa rice or normal rice which you use
Uddinabele/Uraddal/Deskinned black gram- 3/4 cup (measure in the rice n dal in same cup)
Sago - 1/2 cup (1 cup=100ml water)
Kadalebele/Chanadal - 2tbsp
Fenugreek Seeds : 1tsp

1.Soak Rice in one container. Soak all other ingredients in another container. Soak them for 5 hrs
2.Grind them separately using little water to a smooth paste, transfer it to a airtight container, add little salt and mix them.Add enough water to aid fermentation. Less water means inadequate fermentation.
3.Let it ferment for 12-14 hrs. Fermentation is the key part here. When you open the lid you must smell sourness which indicates a well fermented batter.
4. Next day,check the salt in batter, add more if required and make dose.

Method :
Heat a tava, add little oil and spread it using a wodden spatula if you are making dose on non stick pan.
If you wanna make set DOSe do not spread the batter let the batter spread itself, just pour the batter on hot tava that's it!
If you are using a well fermented batter, you can see many holes which forms on top of the dose as soon as you drop the batter over the tava.