Regular dosa batter is made from rice and split, skinned urid dhal blended with water and left to ferment overnight. (A modified form of the same batter can be used to make idlis. Characteristically, the rice in idli batter is coarsely ground and in dosa batter, the rice is very finely ground. Furthermore, the rice to lentil ratio varies in both.) The rice can be uncooked and/or parboiled. The urid dhal and rice can be replaced with highly refined wheat flour to make a maida dosa or semolina for a rava dosa.
But today i use urid dhal with steam plain flour to make this dosa.i learn this method from my sister in law who are Srilankan.The taste are similar and healthy too for those in diet.