Make a checklist. Place the necessary ingredients near the cooking area.
Soak poha in 2c buttermilk (not fresh, but 2 days old) for at least 6 hours. I soaked overnight
Soak rice in 4c water overnight, rinse and strain

Use a nonstick pan. Heat over medium heat; pour a ladleful of batter.
Let it spread out by itself in a circular motion slightly thick than regular masala dosa.
also pour ½ tsp oil around the edges.
cover and roast the dosa to a golden brown from the bottom and completely cooked from the top in presence of steam. You will see lot of holes on the top. no need to flip. Transfer the roasted dosas to a serving plate