In a bowl except oil add all ingredients. Add little by little water and mix to a watery consistency without any lumps. (Instead of water you can mix with buttermilk too). You can even add finely chopped onion also.
It should be more watery than dosa batter. This batter cannot be spread as we do for normal dosa (ie from center to outer). This dosa should be poured from outer so that it spreads the inner space. So use a dosa pan which is a curved in the center. Now heat a dosa pan. Pour the batter from the outer to inner (as shown in the video). This dosa comes out very thin.
After a minute drizzle with oil. Let it cook on low flame. Once it becomes crispy and brown in color, flip the dosa to another side. From the pic, you can see how thin and crisp dosa is. You can see the spatula underneath the dosa.
Let the other side to cook on low flame till it becomes crisp and brown. Once done fold and serve immediately. Godhuma dosa is ready.
At times I don’t even add rice flour and it turns out crisp.
If you like onion, finely chop and add to the batter.
Each and everytime mix the batter before pouring on the dosa pan. If you feel the batter is thick add little more water.
If you have idli batter skip rice flour and add a ladle full of idli batter to the mix. But I prefer this way only.