Wash the rice atleast 4 times under running water and then mix it with the other ingredients, except oil. Rice should be washed well to make the mixture clear and free from dirt.

Soak the rice mixture for 6-8 hours.
Use a wet grinder and pour all the mixture in small portions to grind it to a semi fine paste.
Always use ice cold water to avoid fermentation in the grinder.

The batter has to be little grainy in touch due to rice granules.

Allow the full ground batter to ferment for 6-7 hours at room temperature.
Season and add sugar for colour of the dosa. The dosa batter is now ready to be use.
To make a dosa, heat a tawa on a medium flame and then sprinkle a tsp of oil and water on it, until it sizzles.

Wipe the tawa with a cloth.

Spread the batter with a flat katori and spread thinly in a circular motion.

Sprinkle a tsp of oil over the dosa and remove with a flat spatula and serve hot with sambhar and chutney.