Ingredients:

• 2 cups – Raw Rice (Dosa Rice preferred, If not available Sona masoori would do)
• 1 cup – Urad Dal
• 1 cup – Maida/All-purpose flour
• 1/2 cup – Rawa/Semolina
• Beaten Rice – handful (Use only if you are not using dosa Rice. Beaten Rice not required if dosa Rice is available.)
• Water as required to prepare batter
• Salt to taste

Method:

1. Wash and soak rice, urad dal separately with enough water.
2. Wash and soak rawa as well as beaten rice separately.
3. Mix one cup all-purpose flour/maida with around 1/2 – 3/4 cup water and prepare a lump-free, thick batter.
4. After soaking for 4-5 hours, separately grind the ingredients mentioned in step 1 and step 2 in a mixer to get dosa batter with semi-thick consistency.
5. Now mix the all-purpose flour/maida mixture prepared in step 3 to it and add salt to taste and allow it to ferment overnight.
6. Heat a tawa/flat non-stick griddle and pour a ladle full of batter on hot tawa and do not spread it thinly.
7. Just slightly spread it and cook for 2-3 minutes, covered, on a high flame.
8. Now add around 1/4 to half tsp of ghee on top and spread it all over the dosa.
9. Now flip it for a while and transfer to the serving plate.
10. Serve hot with desired chutney and sambar.