Dosa

Take half a cup of Urdu dal
One cup of rice-long grain (or parboiled, I sometimes use jasmine too.)

pinch of fenugreeks. add this in urud or rice.(if you don’t have fenugreeks, no problem)

Soak them for 6 hours at least. you can soak them in morning around 10 am. Grind them at around 4 or 5 pm. Grind them in to a smooth paste by adding enough water. When you grind rice, don’t add too much water in the beginning. Add little by little according to the need. You can grind them in blender, I use Indian mixie.(for idly you don’t need to grind the rice that well).mix them well and keep it covered in a steel /glass.plasic container over night in a warm place. I keep it nearby the stove. In the morning it would be double in size. mix well and add enough water to make a smooth batter. It shouldn’t be to thick. More thinner than pancake batter.
And make dosa like you make pancake. if you want a crisp dosa spread the batter as wider as you can quickly.(reduce the heat when you spread the batter).you can see the sides getting crispy, sprinkle oil/melted butter around the dosa and on top. flip it overly et it get crispy, golden colorJ
Or if you like thick dosa, just pour the batter and don’t spread it too much.
Goes well with sambar, chutney(chammanthy) kadala curry, chicken curry etc etcJ
On summer days I soak the rice and urud at night and grind them in the morning and by night it would be ready.
Wheat dosa is easier
Just mix wheat flout with water. make a thin batter.
heat oil and add mustard seeds and red dry chili(one or two)and curry leaves. Also add freshly grated coconut of you have. you can also add grated ginger and instead of red pepper you can add green chili. and make dosa.