*Measurement can be understood as whatever cup you used for rice, use the same one to measure the Urud Dal.

Clean and Soak the rice along with urud dal for 6 hrs maximum. This is for grinding in a grinder. If you are going to use mixie, you got to soak for some more time.

Then, grind everything together to a smooth batter. This has to be done with adding enough water to get a smooth batter. Add salt and let it ferment over night. Once its fermented well, the batter would have doubled its size. Beat it well and don't add water at this stage. The consistency will be really thick.

Use only what is required, rest of the fermented batter can be stored in fridge for later use. If stored in room temperature, the batter tends to get soured. But when you store in refrigerator, the batter can be fresh for a week.

Before using the batter, mix 1/2 cup water and a pinch of soda if required, to the batter you are going to use, return back the batter to fridge. Mix well.

Heat a tawa, and take a ladleful of batter and once the tawa is hot, you can spread as a circle movement. Clockwise or Anti clock wise is your choice. Amma makes it Anti Clock wise. You can check if the tawa is hot, by sprinkling water on it.

For Paper roast, take less than a ladleful and spread it really thin. Sprinkle Oil or Ghee and simmer it. If you are using non-stick pan, let it come up. Then you can turn over and cook on the other side. If its a regular iron pan, you can cut half an Onion and dip in oil and spread over the tawa. Then spread the batter.

Chop the onions really fine. Take a ladle of dosa batter and pour on the tawa, don't spread. Top it with lot of finely chopped onions. Sprinkle oil or ghee and cover with lid. Sim for a min. Then once its cooked, turn over and press well so that the raw batter beneath the onions come out and gets cooked. Simmer for 5 mins with lid. This will ensure the onions get really brown.

Serve with your choice of chutneys.