In a wide bowl take rice, lentils and fenugreek seeds. Using enough water rinse them well twice.
Add enough fresh water to the bowl so that they get soaked up. Covering the bowl with a lid, keep it soaked for about 2-4 hours.
Just before grinding the batter, soak rice flakes for just 15-20 minutes.
After few hours of good soaking time, rice and lentils would have turned soft now. Take them in a mixer jar and grind for few seconds. Next include soaked rice flakes also to the jar and grind together to fine batter.
Transfer the batter to a clean wide bowl covering with a lid. Let this batter rest undisturbed in a warm place and ferment for 10-12 hours. Fermentation time may very depending upon the weather (See my notes). After fermentation the batter would have raised.
30 minutes before the dosa preparation, add rice flour to the batter and combine it well. Just before spreading dosa, add salt and sugar to the batter. Now the batter is absolutely ready for making crispy masala dosa.
Next heat a griddle and pour a ladle full of dosa batter and spread like dosa. Drizzle 3 tsp of oil or ghee and cook in medium flame. When dosa gets cooked till crisp, loosen the edges and remove it carefully from the griddle using flat spatula.
Very crispy and appealing colored masala dosa is ready. Serve it with coconut chutney, potato masala and sambar.