After 6 hours, transfer the soaked rice and dal to a mixie jar. Ensure you put in as little water as possible to control batter thickness. Then, make a smooth paste of it. Check the texture carefully. The batter should be slightly granular due to the dal and well-blended rice.

Transfer the dosa batter from the mixie jar to a clean bowl. Check the consistency once again before fermentation begins. Cover the bowl again and keep it aside for further fermentation overnight in a warm place.

The next day, add 1 tsp of salt to the batter and mix nicely using your hand or spoon. Now, add a little bit of water to it and mix nicely, if required. Check the consistency carefully. Ideally, it should be free flowing but not watery.

Now, heat an iron tawa over a high flame until it becomes evenly hot. Quickly make a mixture of a little water and 1 tsp of cooking oil in a small bowl. When the tawa is hot, sprinkle the oil and water mixture on it and rub it with a piece of cloth or tissue paper to season the surface. Then, put a ladle full of the batter in the center of the hot tawa. Use the back of the ladle to spread it evenly on the surface of the tawa in a circular motion, starting from the center.

Then, put some cooking oil on the dosa and spread it gently using a spatula. Let it cook for half a minute, allowing the base to turn crisp and release easily.

Now, carefully release the sides with the spatula when it has turned slightly golden brown at the bottom. Flip the dosa a couple of times to cook nicely on both sides. Roll it and remove it from the tawa when done. Repeat the steps to make all the dosas this way without overcrowding the pan.

Your crispy and golden homemade plain dosa is now ready to enjoy. Serve it hot along with hot sambar, cool and refreshing coconut chutney, and spicy tomato chutney for a complete and satisfying meal.