Soak Rice and Daal separately. Soak Fenugreek Seeds along with the black gram or urad dal. Wash and rinse Poha just before grinding and add it to the batter.
Grind them separately using little water. Grind the batter to a thick paste. Leave it to ferment overnight. If the weather is cold, leave it to ferment well for 15 hours or so.
Heat a non stick pan or an iron griddle. Pour one big ladleful of the batter onto it. Do not spread much. Just dab it on top and drizzle oil or ghee on top and also on the sides.
Cover and cook for 2 minutes. The porous, spongy and soft set dosas are ready. Serve them hot with any chutney of choice.
