Step 1: Combine Dry Ingredients

In a large bowl, combine the Sona Masoori rice, poha, methi, masoor daal, tuver daal, mag daal, chana daal, and udad daal.

Step 2: Rinse and Soak

Rinse the combined rice and dals thoroughly under running water until the water runs clear. Then, soak them in fresh water for 8-12 hours.

Step 3: Soak Poha Separately

Separately, soak the poha in water for 15-20 minutes just before blending.

Step 4: Blend the Batter

Drain the soaked rice and dals. Add the soaked poha and a portion of the soaked rice and dals to a blender. Add a little water at a time and blend until a smooth batter forms. Repeat this process in batches until all ingredients are blended.

Step 5: Ferment the Batter

Transfer the blended batter to a clean pot. Let the batter ferment for 8-12 hours. This can be done in an Instant Pot on the yogurt setting or in a warm place like an oven with the light on.

Step 6: Prepare for Use

Once fermented, take the desired amount of batter. Add a pinch of salt and a little water to adjust the consistency. Stir the batter in one direction until it coats the spoon, indicating it's ready to use for making dosas.

• The batter freezes very well; make a double batch and freeze the unseasoned batter for later use.

• Ferment the batter in an Instant Pot on the yogurt setting or in a warm place like an oven with the light on.