DOSAIS----- The way South Indians make them.

For crisp  and golden brown Dosais, add a little more rice than the usual quantity.
For soft Dosais, soak a few fenugreek ( methi ) seeds with the urad dal ( 1 tsp. to a cup of urad dal )

Dosais will stick to the tawa, if the heat is too much, if the batter is too thin or if the quantity of dal
is too much in proportion to the rice. The proportion should be one portion dal  to three portions of rice.

1. Select a heavy bottomed flat tawa for better results.
2. Smear a little oil with a piece of clean cloth before preparing each dosai or rub the tawa with a cut onion.
3. If the batter is very thin ( or if you think the dal is too much ), all a little rice flour to thicken it.
4. It is always better to prepare the batter overnight, but in case you want to make them the same day,
5. add a little sour buttermilk to the batter .