Soft dosa

  Ingredients         
    
  Dosa rice (medium grained rice in the US)  5 small cups
  Urd dal (split black gram) 1 small cup
  Methi (fenugreek) seeds 1 tsp
    (soak the above three ingredients in hot water for 5 to 6 hours)
  Medium thick poha (avalakki) 5 table spoon
  Puffed rice (murmura) 5 table spoon
  Plain oats 5 table spoon
    (soak the above 3 ingredient in water 1/2 hour before grinding)
  Oil (optional)
  Butter for topping (optional)
  Salt to taste
  Suger 1 to 2 tsp

 
Procedure

• Drain the first six ingredients off all water.
• Grind them together in a mixer/grinder with some water to make a slightly thick batter. (Approximately 20-25 minutes in a grinder, 10-15 minutes in a mixer. Divide into two portions if grinding in a mixer.). 
• Keep it aside overnight (longer in winter, maybe 2 days). Next day morning before preparing the dosas, mix sugar and salt to the batter.
• Heat tava/griddle. Sprinkle with a little water and wipe it with a cloth or tissue paper (every time).
• Pour 1 to 1 1/2 ladle of dosa batter. Spread a little in a circular motion (it should be thick, see picture).
• Add 1 to 2 tsp oil (optional). Bake it. Then turn  it onto the other side and bake a little. Turn back, and add a little butter (optional) and let it melt. Remove from the griddle
• Serve with chutney and onion curry

For the "iyer hotel" way, place the onion curry in a small plate leaving some space in the center, pour chutney in the center, heat ghee until it starts smoking and pour it onto the chutney. Mix the ghee with the chutney and onion curry with the dosa and enjoy!