Soak rice and dal separately for four hours. Grind separately to a fine batter.
Combine the batters and season with salt to taste. Stir well, cover and keep aside to ferment overnight or for 8 hours.
Next morning, uncover the dosa batter. Heat a tawa with some oil or butter. Pour a spoonful of the dosa batter and spread it thinly in a circular motion. When the bottom turns crisp, flip it over and cook on the other side.
Serve hot with sambhar or chutney.
By Ria Samuel