Soak the rice, urad dal and fenugreek seeds overnight or for a minimum of 8 hours. Wash the poha well, drain and keep aside.
Blend the rice, dal and fenugreek seeds to a smooth paste with required quantity of water. Transfer to a large bowl. Blend the washed poha too and add to the batter.
Ferment overnight. Next morning add salt to taste and mix well.
Heat a tawa / griddle and brush with some oil. Sprinkle some water and after it sizzles off, pour a ladleful of the batter. Spread out into a circular motion with the back of the ladle.
The Benne Dosa is prepared slightly thick than the regular dosa. Spread some butter around the edges and cook till it is golden brown on one side. Flip it over and cook the other side too till done.
Serve these dosas with chutney, sambar and some extra butter on the top.
