Mix the flours, salt and asafoetida
Add enough water and mix the batter without any lumps. The batter should be runny
Now heat a girdle. When sufficiently hot, take a ladle full of the runny batter and pour in circular motion. Make sure you don't pour too much batter in the same place.
As the dosai heat up, we see lot of holes being formed. Now reduce the heat and drizzle oil around it. Close with a lid and cook on a high flame for 2-3 minutes
Reduce the flame. Take out the lid. Flip the dosai, and cook on this side for 2 minutes to get a lacy crispy dosai. Make all the dosai in the same manner. Serve with chutney or milagai podi