Crispy dosa

This recipe is from the author of the blog Kudpi's Garam Tava.  I made the batter in the moxie and not in the grinder... The doses were crisp and had a lovely colour.....

Raw rice : 4 cups 

Urad dal :  1 1/2 cups

Chana dal : 1/4 cup

Tuar dal : 1/4 cup

Methi   : 2 tsp

Phova ( thick ). : 1 fistful

Sugar :  2 tsp

Salt. : to taste

Soak ingredients 1 -5 for at least 4 hrs.

Wash pho a and grind along with the other ongredients to a thick dosa batter, slightly thinner than idli batter

Allow it to ferment at room temperature for 8-12 hrs.

Add sugar and salt to taste. Mix well and allow it to stand for 15 min and then make yummy dosas !