Getting idli/dosa basics right

My dearest cousin has just shifted to Aussie land. She just asked me the recipe for idli dosa batter. So this is for you madam

Ingredients :
Rice- 2 cups
Urad dal/Uzzhunu-1 cup
Fenugreek seeds/ Uluva seeds - 1 tsp

Soak rice and urad dal separately for at-least 3-4 hrs. Add fenugreek seeds to Urad dal.

After 4 hrs, pour the water out

In the mixie jar, grind both rice and urad dal separately.
Grind rice to a fine coarse consistency adding water if required. Don't add much water
(You can also add 1/2 cup of cooked rice or leftover boiled rice)
While grinding urad dal, use minimum water, As you grind, it will be come very soft and you will see traces of bubbles on top, the more the bubbles, its always better for the batter, as you will have soft idlis. Mix both and keep it for fermentation,overnight.
(Remember that the batter should be thick)

In the morning, take the batter out, it would have increased in volume.
Now divide the batter into two vessels
In one set, add salt and then prepare idlis
In the other set, add salt and water to get batter consistency for dosas
You will be able to make crispy dosas

Kitchen secret : Adding 2 teaspoons of rava flour in dosa batter makes dosas very crispy :)

Above was a shortcut batter to make both, idlis and dosa
However, if you want to make only dosa, you can follow the above process making a slight tweek to the measurements
You can take 3 cups of rice and 1 cup of urad dal. This is only for dosas, you will not be able to make soft idlis with this proportion