Soak rice, dal and methi seeds for 6-8 hours. Soak poha for 30 minutes. (I have also soaked some chana dal to make dosa batter)

First, crush urad dal and methi seeds to a fine paste. Take it in a big vessel. Crush 80% of the soaked rice to a coarse paste and mix into the crushed urad dal. Also crush soaked poha.

Mix all three pastes well for 3-4 minutes with clean hands. Keep 1/3 of this batter aside to make Dosa batter. Cover the 2/3 of the batter and ferment it for 5-6 hours. (or more as per the season)
For Dosa Batter:
Crush chana dal, remaining rice and mix them into the 20% of the kept aside batter.

Chanaa dall is added to give a nice colour to the dosas. Mix well with clean hand and ferment it for 4-5 hours.

For Idly:
Grease an idky stand with oil. Ready an idly cooker with water boiling in it. Mix salt and soda into the batter. Add in water and set idly batter consistency. Pour batter into the idly stand. Place it into the idly cooker.

Steam idlies for 12 minutes or until the inserted knife comes out clean. Take out the stand and take out the idlies.

Steaming hot idlies are ready to serve.

For Dosa:
Add salt and water into the fermented dosa batter as required. Season the dosa tava. Now spread dosa on medium hot tava. Roast using oil/ghee/butter.

When done seene hot with chutney and sambhar. Enjoy tasty idly & dosa at home with family and friends.
Happy Cooking!!