Ingredients:

Procedure:
Rinse the lentils for a couple of times in water; soak all the lentils overnight in enough water or for 7 - 8 hours; discard this water, the next day; wash the lentils in clean water. drain well; then add the lentils along with chopped green chillies, ginger and asafoetida in a grinder jar. Add ½ cup of water while grinding the lentils; grind till smooth. There should not be a granular consistency in the batter. Add rice flour and semolina. Season the batter with salt. Cover and allow the batter to rest for 15 minutes. Heat a tava or thick bottomed griddle. Take a ladle of the batter; pour the batter on the tava and spread the batter in a round circular portion with the ladle. Cook on a medium flame. Spread ½ - 1 teaspoonful of oil/butter/ghee on the edges and top of the dosa. When the base is cooked and crisp (you can check this by lifting the dosa slightly with the spatula), turn over the dosa. Cook the other side till crisp and done. Serve mixed dal dosa with potato masala, sambhar or coconut chutney.