• Firstly take idli rice, urad dal, and fenugreek seeds in a wide vessel and wash well
• Add 2 cups of water and soak for 4-5 hours
• Parallelly add aval, 1 cup of water and soak for 15 minutes
• Furthermore add thick curd and water; mix well, soak for 2 hours. If you are soaking for a longer time refrigerate the soaked aval till we grind
• Grind batter in mixie or grinder. First, grind rice and dal
• After they are half-ground add soaked flattened rice along with buttermilk and grind
• Add water little by little and grind the batter
• After grinding the batter add the remaining water and required salt,
• grind once and transfer to the vessel
• Ferment batter overnight.If you live in a cold place, turn on the oven light
• Next day batter is ready for Dosa

Hotel-style set dosa

• At least half an hour before making set dosa add sugar, baking soda, and turmeric powder to the entire batter and mix well, keep aside for 30 mins at room temperature
• Before making dosai, mix the batter once, if you added mentioned quantity of water, batter consistency will be right for set dosai but depending on the rice, dal you use add extra water if required

Prepare set dosa

• Heat dosa griddle on medium flame, when the griddle is hot, reduce the flame and cook dosai in low- medium flame
• Firstly add little oil and grease
• Add two ladles full of batter, let the batter spread on its own
• Drizzle oil and cover the dosa with a lid
• Let it cook in low- medium flame for 2-3 minutes