Make the batter as for Broken Wheat Idli.
On a non stick shallow pan put a ladle of the batter spread it into a nice circle and roast the dosa without using any grease. Keep the flame on high first and then reduce to sim after spreading the batter. Only when you see the edges turning golden, fold over half the circle and remove it into a basket or a grill this will keep it crisp and will not soften with the sweat. Now before you make the second and third dosa cool the pan by sprinkling water on it so it allows you to spread the batter evenly.
These dosas taste wonderful and are so crisp and lite.
My vote is inclined for this dosa even though it is from the same batter as the Broken Wheat Idli.