Dosa batter can also be ground in a wet grinder if you have large quantities or stone mortar by hand
Adding basmati rice gives a nice fragrance and taste to dosas
Adding chana dal/kadale bele makes dosas crisp but do not add more of it, dosas will become very crisp and turn hard when it cools
Adding methi seeds/menthya helps in fermentation of dosa batter and also gives a nice golden colour to dosas
Adding poha makes dosas soft and fluffy
If the weather is very hot and humid do not mix salt while grinding, instead add after batter is fermented just before making dosas
Depending on temperature, leave dosa batter to ferment overnight or 10-12 hrs. Sometimes I keep the dosa batter for 20-22 hrs for fermentation when weather is very cold
If weather is very cold, pre-heat oven to 40-50 Deg C. turn off oven. Leave the oven door open for 15 minutes. Cover the dosa batter and let it ferment inside the oven in warm environment
Same dosa batter can be used to make variety of dosas
Use 1 cup measure or any measure you want to make dosa batter in the same ratio, 1:3:1, urad dal:rice:poha ratio