If you are using Idli batter, add a little water and mix. The batter should still be slightly thick. It should not be so watery that it spreads over the dosa pan on its own. Add salt if the Idli batter did not contain any (Refer to my Idli recipe for steps to make Idli batter)

Heat the dosa pan on medium heat for approx 5 min until it is very hot. Make sure it is heated uniformly by moving the pan around on the flame.

Keep a bowl of water and kitchen towels (paper) ready

Do not add any oil / ghee to the pan.

When it is hot enough (just short of smoking), sprinkle some water from the bowl on the surface of the pan. The pan should be hot enough that the water immediately vaporises.

Immediately add two ladles of the dosa batter onto the pan and spread the batter using the bottom of the ladle via circular motion. This must be done confidently in a single action. Dot try to repeat the spreading after you do it once (Note: ladle is a large spoon with a cup shaped end)

Wait for around 30 seconds until the bubbles in the fermented batter burst and create small holes all over the dosa.

Apply ghee along the edges of the dosa and on top of it. Drain off excess ghee.

Cover and cook for a couple of minutes until slightly brown

Gently lift the edge of the dosa using a flat metal spatula. Work your way under the dosa and lift it off the pan.

Roll the dosa using the spatula and transfer to a plate.

Before you make the next dosa, you must remove all the ghee / oil from the pan. For this, sprinkle some water on the pan and rub vigorously with a fresh kitchen towel. Again sprinkle water on the pan to make sure it is hot enough and then make the next dosa.