Ilan Dosai:

This means soft and tender, looks white not brown crispy.This can be taken in lunch boxes it will not get dried for your breakfast or lunch.This consumes less oil and less time to make.
Dosas too are an integral part of south indian cuisine and ranks next to idlis in the popularity chart! you can either make a separate batter for dosas as specified below, or make the idli batter itself in bulk and use for both purposes.
Ingredients are same as normal Dosa but the way we make this is little diferent from roast we make.
How to make batter:
Soak the rice and dal separately for 3 hours 4 cup boiled rice 1 cup urad and 1 tsp of methi.
Grind dal and Methi seeds first together into a smooth consistency adding enough water
Grind rice separately into a smooth batter add both batter by adding just enough water to get it going
Combine the two, add salt, and let it ferment in a large enough bowl lightly covered, for about 6-8 hours in a warm place.
To make Dosa:
4 cups of fermented dosa batter
1-1.5 cups of water
4 tbsp of gingelly oil
1. Add enough water to the fermented batter until you have a smooth, pouring consistency. Make sure the batter is not too watery though, it should be thick-ish but fall off your spoon easily.
2. Heat a tawa or iron griddle and grease with the oil lightly. Pour about 1/2 cup batter to the centre of the tawa.
3. Using the back of your ladle, gently spread the batter with a circular motion from the centre towards the sides of the tawa.
4. Drizzle about 1 tsp of oil around the edges of the dosa and add a few sprinkles on the top as well.
5.Cover it with doom shape lid. This makes dosa to cook even and soft.Cover cook will help you not sticky when you fold dosa.
6. Open in a minute No need to flip it ,this dosa will be soft and tender while eating not crispy. Use a spatula to gently lift the dosa.
7. Serve with red chutney or Sambar.

If your tawa is greased adequately and is not sticky, the edge of the dosa will start to come off the pan in about 1 minute or so.