How to make perfectly crispy, golden dosas at home

Want restaurant-style crispy dosas at home? The key is properly fermented batter, the right consistency and a well-heated pan. Soak rice and urad dal, grind them separately, ferment the batter for 8-12 hours and spread it thinly on a hot tawa. Cook undisturbed until golden and crisp, then serve immediately with chutney and sambar.