Prepare the dosa batter by soaking 2 cups of rice and 1 cup of urad dal (split black gram) separately for 4-5 hours. Drain the water and grind them separately into a smooth paste, adding water as needed. Mix the rice and urad dal paste together, add 1 teaspoon of salt, and let it ferment overnight or for 8-10 hours.

Heat a non-stick tawa or dosa pan on medium flame. Once hot, sprinkle some water to check if the pan is ready. If the water sizzles and evaporates, the pan is ready for making dosa.

Pour a ladleful of dosa batter onto the center of the tawa and spread it evenly in a circular motion to form a thin dosa.

Drizzle 1-2 tablespoons of ghee around the edges and on the surface of the dosa. Cook the dosa on medium flame until it turns golden brown and crispy.

Once the dosa is cooked, fold it in half or roll it into a cylinder. Remove it from the tawa and serve hot with coconut chutney and sambar.