Soak the rice, urad dal, and sabudana in water for the entire night.
Use very little water to blend the soaked components into a homogeneous batter.
For a light, airy texture, let the batter ferment for the entire night.
Heat the tava over medium heat after lightly greasing it.
Spread the batter thinly after pouring it to form a circular dosa.
Drizzle oil, cook until golden brown, and edges lift easily.
Fold dosa, serve with coconut chutney or spiced potato filling.