In a pan slightly roast the idli rice, just let it gain the heat, that is enough.

Switch off and pulse this into a idli rava consistency.

In the mixie jar add ¾ cup of toor dal, ½ cup chana dal. ¼ cup urad dal and 1 tbsp moong dal.

Pulse this into a rava consistency.

Now mix the rice and dal mixture well.

Generally many used to pulse it together. But I felt the rice is getting powdered and dals are bit coarse while doing it together.

If you have rice mill at home, you can give it there as well to get even pulsing of dal and rice.

Now we get 3 cups of the thavala dosa podi.

You can store this in an airtight container and keep it for 6 months or so.

You can keep it in the freezer as well if sending for kids abroad.

Whenever we want to make thavala dosa you can take out the necessary quantity and follow the procedure below and make.

Take 1 cup of the Thavala dosa podi.

Soak this in little water, let it immerse in water, and add little water above that.

Soak for 2 hours.

Open and mix well.

Add 2 tbsp yogurt

Add finely chopped green chili, grated ginger, asafoetida, curry leaves, and salt.

Mix well and let this be in a thick dosa batter consistency.

If needed add little water or curd.

Usually most people temper mustard seeds in the batter, but the way Lakshmi mami told is to temper for each thavala dosai.

Add 2 tsp of oil in a heavy bottomed kadai and add 1/8 th tsp of mustard seeds.

When it splutters add 2 ladle of the batter.

Slightly spread it.

Cover it and cook in a low flame.

It took 7 minutes for me to get it cooked on one side.

Open and gently flip the thavala dosa.

Cover and cook for 2-3 minutes.

Once done take out.

Serve it as it is or serve with idli molaga podi.

Getti chutney will be a perfect choice as well.

The batter can be kept in the fridge for a day.