firstly, in a large mixing bowl soak 3 cup dosa rice and ½ tsp methi for 5 hours. alternatively, use idli rice / sona masuri rice.

in another bowl soak 1 cup urad dal for 3 hours.

drain off the water from urad dal and blend to smooth paste adding water as required.

transfer the smooth and fluffy batter of urad dal into a large bowl.

in the blender take soaked rice draining off the water.

bend to a slightly coarse paste adding water as required.

transfer the rice batter to the bowl of urad dal batter.

now take 2 cups washed & squeezed puffed rice in a blender.

and blend to smooth paste. alternatively, use leftover rice or soaked sabudana.

mix well making sure everything is combined well.

now cover and rest in a warm place for 8-10 hours or till the batter ferments and doubles.

after 8 hours, batter doubles indicating well fermented with air pockets present.

add 1½ tsp salt to the batter and mix well.

mix gently without disturbing the air pockets.

also, heat the griddle and pour a ladleful of batter.

spread out in a circular motion slightly thin as of regular masala dosa.

also spread 2 tsp of ghee over dosa.

cover and roast the dosa to a golden brown.

finally, fold the ghee roast dosa into half and serve with chutney.