First add urad dal,chanadal,and methi seeds in a big bowl,and wash them very well adding water,and discard the water,
Soak them fresh enough water for four hours. Next add rice in another bowl and wash several times,next add fresh water and soak rice in another bowl for four hours,
Lastly rinse poha and soak poha in another bowl just twenty minutes before grinding the dosa batter,
Next drain the water from the dal methi and poha add them to the blender jar along with salt I have avoided ionized salt,pour water which is needed grind to a smooth paste that's bubbling and fluffy.
Put into a large bowl.
Now drain water from the rice and put to the blender jar add little water for grinding it,blend it to a thick paste,
Now add this rice paste to the urad dal batter and mix well,and check it the consistency of the dosa batter.
Now cover the dosa batter and keep this in a warm place or cover with the heavy lid for fermentation.it may take several hours depending upon the weather,
Next morning gently stir the dosa batter and add water to thin it,for make it pouring consistency but thik for making perfect dosa.
Grease a pan with the little oil and using slices of onion,for avoiding sticking the dosa with the pan
Heat it until pan is well heated,and spread little bit of water to the pan
Pour a laddlefull of batter to the pan and spread evenly in a circular shape to get a perfect dosa,
Drizzle butter and cook on a medium flame until it becomes red or golden using butter is the nice option for giving the perfect colour to the dosas,
Flip the dosa when the edges begin to rise from the pan cook both sides of the dosa as required.
Now dosas are ready and serve with beetroot chutney and coconut chutney.
