In a colander add all the ingredients given except salt and rinse well. Soak it for at least 3 hours
In mixie take small portion of the mixture add little water and grind the batter. Repeat the process and add salt to the last batch and grind
Mix the batter well. The batter should be slightly thinner than Idli batter. Allow the batter to ferment overnight or atleast 7-8 hours
Mix the batter well and add water if required
Heat a dosa pan on low - medium heat and once the pan is hot, grease it with few drops of oil. Ladle the batter and pour it onto the hot griddle. Need not spread the batter like regular dosa. Spread it gently if necessary. Lot of holes will start coming in the dosa. Flip the dosa after the other side is cooked and cook for another 20 seconds
Serve hot with Dosai podi/chutney