Wash the lentils in a large bowl at least thrice. Drain the water and add fresh water. Soak for at least 4 hrs. You can also soak it overnight.

Drain the water completely. Add them to a blender jar along with ginger, chili, cumin and salt. Pour ½ cup water and blend to a smooth batter.

If you prefer crisp dosas then add in less water. Blend to a thick batter. If you prefer soft dosas add more water while blending and make a slightly runny batter. Taste test and add more salt if required.

Grease a dosa tawa or a griddle lightly. Heat it well on a medium flame.

When the pan is hot enough, pour ¾ cup ladle batter to the center. Quickly spread it to a thin dosa.

Cook on a medium heat. Drizzle some oil around the edges.

This step is optional. With the help of the spatula, gently scrape off the excess batter and spread it evenly.

When the dosa is cooked, the edges will begin to leave the pan. Flip and cook the dosa on the other side until brown spots appear.

Flip again and cook until crisp. Remove the dosa to a plate and make the next one the same way.

Serve mixed dal dosa with chutney or pickle.