Soak both the rices, separately, in water for about 5 to 6 hours, and the lentils for about 3 hours. Then grind the lentils, adding enough water to make a reasonably thick and smooth batter. Empty this batter into a large bowl. When all the batter is done, it should occupy about half the bowl. The batter will rise to almost double during fermentation.
Similarly grind both the rices, adding the beaten rice flakes to any one of them while grinding. The rice also has to be ground to a smooth thick batter. Empty into the bowl and mix the rice and lentil batters well using your hand. You must use your hand, as using a spoon to mix the batter, might not result in a well fermented batter.
Cover and let it sit overnight on your counter. It should have fermented by next morning and risen almost double in volume. Stir in the salt, by mixing well. Refrigerate the batter if not using immediately.
As I mentioned earlier, this is a large amount of batter. If making Dosa for about 4 people transfer about 1/3rd or 1/2 the batter into another bowl. Wash, drain and mix in the Moringa leaves.
Check the batter for salt and adjust to taste. Heat a well-seasoned cast iron griddle and lightly oil the surface. Sprinkle a tsp of water to make sure the griddle is hot enough. If it is, it will splutter and steam. Be careful and stand back while doing this.
Pour a ladle of the batter on the griddle and using the ladle spread the batter out thin and into a circle by starting from the centre, working in a clockwise manner to the outside. Please see the video link in the text above if you’re new to this.
Pour a tsp of oil along the edges of the dosa and let it cook on medium heat. When the edges start looking crisp and start to brown, use a thin metal spatula and loosen along the edges. It should come loose easily. Turn over the dosa and let it cook on the other side for about a minute. The dosa should be golden brown on both sides when done.
Similarly, make as many dosas as you need. Serve warm.