Note
If the weather is quite warm all through the year, once the batter is ground may transfer amount required for the next day onto a separate container and leave to ferment at room temperature. The remaining batter should be transferred to another container and refrigerated to be used for later days.
You could also add salt to the amount of batter needed for next day after grinding itself and leave it to ferment overnight during winters or in case you want to speed up the fermentation process. Keep any remaining batter in the fridge without adding salt to be used on second or third day, else the batter will too sour.
Salt is added just before making the dosa. Adding salt early will make the batter too sour to be used for later days.
The batter lasts for about 4 to 5 days.
The quantities of rice, dal, methi and poha can be reduced proportionately to suit your requirements.
The methi/ fenugreek seeds are added as it gives a nice brown color and flavor to dosas.
Adding beaten rice/ poha is purely optional. They are added to make dosas softer.
During winters or in colder regions, you could leave the batter to ferment inside an oven that has been preheated and turned off.
You could also make from the batter from 3 pav parboiled/ sela rice plus 1 pav dosa rice also in place of 4 pav of only dosa rice. Rest of the ingredients will be the same.
To the basic dosa batter you may also add some chopped onions, cilantro, green chillies to make onion uttappam.
For cheese dosa :
You could also sprinkle some grated cheese on the white side of the dosa once cooked on both sides and then remove from the pan and serve immediately with coconut chutney.