Soak both raw rice and udad dal separately or together. for 4 -5 hours. Soak the chana dal and methi seeds as well. For smaller quantities of batter I soak everything together except rice flour of course.

Grind to a smooth thick batter. Add rice flour, mix well till batter looks light and airy. Add salt, make dosas immediately

Make dosas the usual way by greasing a nonstick dosas skillet or a cast iron tava, take a ladle of batter and make quick circles,remove excess batter in the centre by scraping and you will  get a uniform crisp dosa. The skillet has to be heated first, after spreading dosa batter, reduce flame to medium, add drops of oil all over the dosa at the edges, to get a crispy finish, lower the flame as the dosa tends to get brown very quickly,

No need to flip over.

Enjoy with chutney,