• Soak the rice and daal separately overnight.
• Grind both separately to a smooth paste in a blender..
• Mix both of them in a bowl. Mix in the salt and set the batter in a warm place for overnight to ferment.
• Heat the iron griddle or non-stick tawa well.
• Low the heat and pour a spoonful of batter in the center, spread with the back of the spoon to a thin round.
• Pour a tsp. of ghee or oil over it. 
• After 2 or 3 minutes turn over the dosa so that it is well done on both sides.
• Remove with spatula when crisp.
• Serve hot with chutney and Sambhar.

Tip for Making Dosa :  

• To make a good and crisp dosa the soaking and fermenting time of ingredients & batter is highly important. If the batter is not nicely fermented the results will not be good.
• The tawa (griddle) should be heated properly. The batter should be spreaded on a high heat but the dosa should be fried on a low heat to get a crisp and well baked dosa.
• To spread the batter start from the center and move outwards in a circular motion.