Wash rice and dal properly and soak them for 7-8 hours in sufficient water.

Drain water from it and grind it using fresh water making a thick batter for dosa.

Mix 1 pouch of eno in batter and leave it for overnight in warm place for fermentation.

When batter doubles in size, mix salt in it.

Heat a nonstick tava and spread 1 tablespoon of batter on it to make a mini dosa.

Cook the dosa from both sides using oil until it becomes crispy and golden in colour.

Yummy 'Mini Set Dosa' is ready to be served with coconut chutney!