All these days I was using my regular dosa batter, pour it thick, and make set dose. It would come out good, but it didn’t have that restaurant taste. Then I came across this interesting recipe with different proportion of urad dal and rice. The dosa came out very soft, fluffy and airy. The taste was also very close to the restaurant ones.
The only catch is (as the blogger points out), dosa batter becomes thin as it ferments. Then you’ll need to adjust by adding rice flour. Hence the batter should be ground thick.
Enjoy set dose with some veg kurma(my next post) and chutney!