Soak rice and urad dal with methi in water for 4 hours.Soak poha for half an hour.Make sure to rinse rice and urad dal mixture and poha for at least 2 times before soaking.This will ensure a white batter.
After the said time blend well adding fenugreek seeds.
By adding water grind it to a smooth paste.
Add salt and mix well.
The batter is ready.Allow it to ferment for 8 hours.If you live in a cold place,it might take a little longer.
This is the fermented batter.
Once the batter is fermented it is ready for use.In a tawa add oil and pour batter slightly thick.You may not need it to spread out as your regular dosa.
Close with a lid to ensure uniform cooking.
Turn it to the other side and cook till brown.
Your set dosa is ready.Make 2 or 3 dosas and serve in stacks.Serve it with vegetable sagu and coconut chutney.
Recipe Notes
Notes
You might add baking soda for more sponginess.
Addition of a half teaspoon of sugar makes the dosa golden brown.
You can also serve this with sambhar or any chutney of your choice.
Allow the batter to ferment nicely so that when you poer them instantly bubbles are formed on top.