Place the rice and dal into an insulated serving bowl and cover with enough water to fill 5cm above the top of the grain. Soak overnight or minimum 4 hours.
Drain excess water and place mixture into TM bowl. Add 250g water to TM bowl and blend 3 min/speed 10. Return mixture to the insulated serving bowl, cover and rest at room temperature for 24 hours.
Stir in by hand ¾ cup water plus 2 tsp pink salt flakes. Cover and ferment further 24 hours. The mixture will be quite bubbly and fluffy when it is ready.
Preheat a frypan on a medium heat (Induction 6). Pour the mixture back into the TM bowl.
Blend 1 min/speed 8. If the batter is too thick to pour, add a little more water and repeat blending.
Melt a generous tbsp coconut oil in the heated pan and fry the dosas, one at a time, by pouring approximately 1/2 cup batter into the hot fat. Replenish the coconut oil as needed to stop the dosas from sticking.
Cook on both sides and keep warm in a hot oven until use.
Serve as an accompaniment to curry of choice.