This is an excellent video about making different kinds of Dosas. Well..am still learning to make the perfect dosa. Also its the first time I have heard about using Channa Dal and Methi seeds in the batter. I only use Rice, Urad Dal and a little Poha (Atukulu) for a crispier texture. About Channa Dal, I have a question..Do we need to use the hard channa dal (senaga pappu) or the roasted channa dal (putnalu)? Also, it looks like using a small bowl with a flat bottom is easier to spread the dosa, because I use a large spoon with a rounded bottom to spread the batter; And thanks for your tip about running the spatula on the dosa to remove the extra batter, I should try doing it the next time around. Thanks for sharing the video. It was very helpful.