First, gather all the ingredients for the set dosa. Combine the rice, urad dal, and fenugreek seeds, and wash them well 2 to 3 times. Add water and soak overnight.

Add the soaked rice, urad dal, and fenugreek seeds to a blender and grind to a smooth batter. Soak the poha for 30 minutes, then blend it as well.

Add the blended poha to the rice and urad dal batter and mix well. Cover and let the mixture ferment in a warm place for 8 to 10 hours, until the batter rises and becomes airy.

For the tomato chutney, gather all the ingredients and roughly chop them. Heat oil in a skillet.

Add mustard seeds, chana dal, and urad dal to the hot oil and cook until they start to brown.

Add the dried red chilies, then add onions, garlic, and ginger. Mix and cook for 1 minute.

Add tomatoes and cook well. Once everything is cooked, add salt and mix. Transfer to a plate to cool.

Once cooled, blend the mixture into a smooth chutney. For tempering, heat oil in a skillet, add mustard seeds, curry leaves, and dried red chilies, and pour this over the chutney.

Once the batter is fermented, it will be thick. Add a little water to adjust the consistency and mix gently. Add salt and mix lightly. Heat a nonstick griddle, grease it with oil, and wipe with a paper towel. Pour the dosa batter onto the griddle and spread it out.

Drizzle a little oil around the edges, cover, and cook. When the set dosa is ready, sprinkle podi masala on top if desired.

Your set dosa is ready. Serve with tomato chutney, coconut chutney, and podi masala.