Combine rice, Daal,sago,fenugreek seeds and poha in a bowl and soak in adequate water for 5-6 hours

Strain well

Grind smooth into a runny paste by combining with buttermilk

Leave in a bowl covered to ferment overnight in a warm place

Add soda and salt to taste the next day and mix well

Heat oil in a skillet and spread well

Lower the heat to medium and add laddle full of the batter and spread like a pancake

Cook each side covered for 3-4 minutes or until golden brown and crisp

Serve warm in a set of 3 along with sambhar or peanut/tomato chutneys

Tip: keep adding 1 tablespoon oil before cooking a new batch of Dosa on the skillet