Preparation For Making Dosa Batter: In a bowl, take rice and daal and soak it at least for 3-5 hours. You can put for overnight also.

After soaking, blend it well. It shouldn't be to thick or thin.

If the mixer gets heated up, then stop and wait for some minutes. When the mixer cools down, grind again. Depending on the jar capacity, you can grind everything once or in two batches. I ground in two batches and added overall ¾ cup water.

Now take the batter in a large bowl or pan. Add Eno and salt. Mix very well.

Now lightly stir the batter, before you begin to make dosa.

Making Plain Dosa : Heat a cast iron pan. When the pan becomes hot, spread 1/4 to 1/2 tsp oil all over the pan. Do keep the flame on low to low-medium flame, so that you are easily able to spread the batter. If the pan base is very thick, then keep the flame to medium.

Do not spread oil if you are using a non-stick pan, as you won't be able to spread the batter.
Now take a ladle full of the batter. Pour the dosa batter and gently spread the batter starting from the center and moving outwards.

Cook the dosa on a low to medium flame. Do regulate the flame as per the pan size and thickness. When you see the batter on the top cooked, then sprinkle ¼ to ½ tsp oil on the edges and center.

With the spoon spread the oil on the dosa. Cook till the base is nicely golden and crisp. The base will leave the pan when its gets cooked.

Fold and serve sada dosa hot. Make all dosai this way.

Serve these crisp plain dosa with sambar and Onion tomato Chutney, coconut chutney or Moongphalli Chutney.