Soak rice, dal, methi seeds and poha for 5 hours.

Grind to smooth batter. traditionally cooked rice is used instead of poha if u don't use rice in house u can use poha or both can be used.

Add salt mix well and keep it overnight for fermentation. 1 tablespoons sugar can be added it gives nice golden brown colour to dosa. I have not used in my preparation.

Spread thin layer of batter on tawa. spread oil and ghee all over the dosa keep in low flame roste nicely.