Wash the urad dal once and soak it by adding enough water. Take the rice flour in a wide bowl and add 2 cups of water. Whisk it well and make sure the water level is 1 inch above the flour. Add more if needed. Let it soak well for 1 hour at least. No issues even if you soak them for 4 to 5 hours. (If you want to use methi seeds, add with urad dal and soak for minimum 2 hours).

Now drain the excess water from urad dal and grind it in a big mixie jar. Grind them without using water. Then add water and grind it to a smooth batter (nearly 3/4 to 1 cup of water). Add the soaked rice flour along with water and salt. Grind the batter again for even mixing. Add some water if you feel the batter is too thick.

Transfer the batter to a bowl. Wash the mixie jar by adding little water and add to the batter. Mix the batter well with your hands. It helps proper and quick fermentation. Leave the batter overnight or at least for 12 hours based on the weather conditions in your place.

The next morning, batter would have raised well. Mix the batter well and add some water if it is too thick.

Heat a dosa pan and pour a ladleful of batter on the tawa. Spread it thinly and uniformly. Keep the flame medium and let the dosa cook till you see the bottom turning golden brown. Do not cook this dosa on high flame. By this time, the top portion would have cooked. You can also cover the tawa with a lid. Do not flip the dosa. As soon as the dosa starts to turn golden brown, drizzle 1 or 2 tsp of oil or ghee all over the dosa. Let the dosa turn completely golden and crispy. Fold the dosa and serve hot with your favorite chutney or sambar!