Roast the raw rice in a pan till it emits a nice aroma. Take care not to change the colour of the dosa. In tamil if we have to say, soodu parakka varukanum.

Soak this along with urad dal for 4 hours. Grind this into a fine paste. Actually my perimma told me to soak it separately and grind them it separately and later mix it. But i soaked and grind it together.

After grinding the batter, add salt and mix well with clean hands.

Ferment the batter for 7 to 8 hours or till it raises up nicely. The fermentation times depends on the place you live.

Once the batter is fermented, mix this well with a ladle and if it is too thick, add a little water and bring it to the right consistency.

Heat a pan and grease with oil. Pour a ladle full of dosa batter on it and spread it into a circle.

Do not add oil, only greasing the pan with a drop of oil before making every dosa is enough.

Flip the dosa and cook on both sides.

This dosa will not be crispy and will be soft, spongy, and white.

Do it for the rest of the batter and stack it up

Add idli molaga podi and sesame oil to a plate. Mix well. Sprinkle a little water to the molagapodi oil mix. This will make the dosa more softer. Do not sprinkle more water. Just add a few drops.

Spread the molagai podi on the dosa and place it on the banana leaf.

While doing this if the podi mixture gets dried up, add a little more oil and sprinkle a few drops of water.

Do the same for the rest of the dosas and stack them up on the banana leaf.

Cover it with another leaf and close it tightly. If it is a big leaf fold it in that leaf only.

Place it in a clean towel and wrap it nicely and tightly.

Keep it in a dry place in the kitchen.

The next day you take open it and pack it in convenient packs and take it for your travel.