Prepare a checklist. Keep the ingredients near the cooking area

In a saucepan over medium heat, fry the foxtail rice rice until aromatic. Then soak the millet along with rice, urad, fenugreek seeds in a bowl with plenty of water. Soak for at least 6 hours or overnight. Strain and grind with enough water to make a smooth batter. The batter should be soft, silky and of right flowing consistency. Batter Should not be too thick or watery. Add the yeast and mix together with clean hands. Add yeast to make dosa on the same day. Let it ferment

I add yeast as it increases the protein content. salt to taste.
Right before making dosa on the skillet, I add broccoli rabe and onions. I always use cast iron skillet for roasting dosa.
Place the skillet over medium flame, heat it, apply oil. Spread 1½ cup batter on the skillet, make a nice thin circle. Spread a tablespoon of oil over the dosa. I roast dosa with skillet covered. After a couple of minutes flip the dosa to cook the other side. Both sides should be golden brown

In 2-3 minutes delicious nutritious aromatic dosa is ready. You can make the dosa crisp or soft as you please.

Always taste it. Eat hot or at room temperature. Serve with samba, chili powder, or mint, coconut or curry leaf chutney