How to make dosa batter at home

I have started making dosa on a large scale and am finding it tricky keeping up with the workload! I use a lovely 2 litre capacity tilting stone wet grinder but this takes about 2 hours to make dosa batter to serve 50 people. I am hoping to start serving Dosas for over 100 people-do any of you have any recommendations for me to quicken the process without investing in a commercial scale wet grinder. I'm thinking of mixing dry flours in proportion and fermenting them which will remove the necessity of the labour-intensive grinding. Although I must add, I have tried a just-add-water dosa mix that is ready in 5 minutes but it uses a pretty rapid working baking soda to give it the rise and the flavour/cooked texture is nowhere in comparison to the naturally fermented stuff.
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