Soak the dal, rice and fenugreek overnight. Grind to a fine paste with some water. Add salt to it and mix well. (The flour should be little dilute so that dosa is made thinner.) In a flat frying pan the flour is poured and spread into a thin round. Pour little ghee on both sides of the dosas. When it turns golden brown it is ready to serve. The thinner and crispier the dosa, the better it tastes.