Roast urad dal on a low flame for about 2 minutes, stirring often. Urad dal is roasted just to get rid of some moisture from them.
Switch off the flame and then add ¼ teaspoon methi seeds. Mix well.
Keep the pan down. Also let this mixture cool completely. You can also cool this mixture on a separate plate.
In a mixing bowl take 3 cups idli rava. Keep aside.
In a grinder jar add the urad dal and methi seeds.
Grind to a fine flour.
Using a sieve, sift the flour directly in the rice rava bowl. Some urad dal grits will be there on the sieve. You can add them to your dals or discard.
Add ¼ cup besan.
Next add 1 teaspoon salt. You can add more salt if required.
Mix very well with a spoon or a wired whisk.
Then spoon the dosa mix flour in a jar. Seal tightly with its lid. Keep in a dry and cool place.
Use the dosa mix flour to make crisp dosas when required.
To Make Instant Dosa From 1 Cup Of Dosa Mix Flour
Take 1 cup of dosa mix flour in a mixing bowl.
Add 1 tablespoon lemon juice or ¼ cup sour curd. Then add 1.25 to 1.3 cups water or add as required. Mix very well.
Then add ½ teaspoon fruit salt or eno evenly all over the batter. Again mix very well.
Then make dosas on a tawa. Keep the flame to a low, so that you can easily spread the dosa batter. On a medium to high flame, it become difficult to spread the dosa batter. Batter consistency is medium thick and flowing like dosa batter consistency.
Cover with a lid and let the dosa cook.
spread some oil or ghee or butter as required while cooking dosas. When the base becomes golden and crisp, remove and serve the dosa.
