I was just wondering if a batch of dosa batter can be refrigerated and used the next day, giving the same results as fresh. I will be using a1:2 rice, urad dal ratio with a little fenugreek. I was also wondering about the ratio dal:rice. I've seen recipes 1:2 and 1:3, I have also seen recipes with a little chana dal mixed in with the urad dal. What does the chana dal give to the batter. Thanks in advance for your help.