I take that back this is not dosa this is a pancake. In thickness you have pan cakes, then crepes, then injera and then dosa. Dosa is very thin. Except Injera the rest can be made from regular flour. Injera must be made of teff, has to be very sour and flimsy and spongy to the touch and should sog very well with the sauces.

Your batter is too thick, for more authentic injera, after you add the salt, add more water to make your batter thinner..sort of to a slighly thin mushroom soup consistency. Then let it sit for 20 mins before cooking.

Pour the batter is a circular motion onto the pan starting from the outside and working inwards. You should avoid tilting and shaking the pan to distribute the batter – doing this will reduce the number of eyes in the injera.

Good for you!

this is also available here in Iceland, although made differently and not stacked with papertowels between them