1/4 cup chana dal (optional)
2-4 green chilies
2-4 cloves of garlic
1 inch piece of ginger
1/2 bunch of coriander
Wash and soak both the dals and the rice together. Soak in about a cup and a half of water for two to three hours.
In a blender, grind the soaked ingredients with the chilies, garlic, ginger, coriander and cumin to a smooth consistency. Add salt to taste and keep aside in the refrigerator till ready to use. If the batter is too thick, add a little water to the batter.
When ready to use, heat a non-stick or a cast iron skillet on medium heat. With a smooth concentric motion of the hand, spread a ladleful of batter in a thin circle on the skillet. For a demo on how to spread dosa batter, check out this link.
Add a few drops of oil on the dosa. Unlike regular dosa, this one does need only a few drops. If you add too much, the dosa will get oily. A few drops of oil is another plus of this dosa.