Step-by-Step Instructions

1. 1.Prepare Rice, Dal, and Fenugreek Seeds

   Combine 2 cups of raw rice, 1/2 cup of urad dal, and 1 teaspoon of fenugreek seeds in a large bowl. Wash them thoroughly 2-3 times with water until the water runs clear. Add fresh water and let them soak for about 5-6 hours.

2. 2.Grind Rice, Dal, and Fenugreek Seeds

   After soaking, drain the water from the rice, dal, and fenugreek seeds. Add the soaked ingredients to a mixer grinder jar. Add 1/4 cup of water and grind to a soft, smooth batter. Transfer this batter to a large mixing bowl.

3. 3.Prepare Poha

   In a separate bowl, take 1 cup of poha. Wash it once with water to remove impurities. Then, add fresh water and let it soak for 10-15 minutes until it becomes soft and pliable.

4. 4.Grind Poha

   Drain the water from the soaked poha. Add the soft poha to the same mixer grinder jar (no need to wash it). Add a few tablespoons of water and grind it into a fine, smooth paste.

5. 5.Combine Batters and Ferment

   Add the ground poha paste to the mixing bowl containing the rice and dal batter. Mix both batters thoroughly until well combined. Cover the bowl with a lid and let it ferment in a warm place for about 8-9 hours, or until the batter has risen and become foamy.

6. 6.Season the Batter

   After 8-9 hours, the batter should have risen and become foamy. Gently stir the fermented batter. Add salt to taste and mix well. The batter should be thick but pourable; adjust consistency with a little water if needed.

7. 7.Heat Tawa and Prepare for Dosa

   Heat a tawa (griddle) on medium heat. To check if the tawa is ready, sprinkle a few drops of water on it; if the water sizzles and evaporates quickly, the tawa is at the right temperature. Wipe off any excess water with a clean cloth.

8. 8.Pour and Spread Dosa

   Take one ladleful of the prepared dosa batter and pour it onto the center of the hot tawa. Gently spread it into a thick, small circular dosa. Do not spread it too thin like a regular dosa.

9. 9.Cook Dosa

   Sprinkle a little oil over the dosa and around its edges. Cover the tawa with a lid and cook on medium heat for about 1.5 minutes, or until the bottom turns golden brown and the top is cooked through with visible pores.

10. 10.Serve Set Dosa

    Gently remove the cooked dosa from the tawa using a spatula and transfer it to a serving plate. Repeat the process for the remaining batter. Serve the soft and spongy set dosas hot with peanut chutney, onion tomato chutney, or any other chutney of your choice.