Soak rice, urad daal, methi seeds and barley for 6 hours. traditionally barley is not used but I use because it gives more softer and fluffy dosa.

Soak poha separately for 2 hours.

Grind all and keep it overnight for fermentation.

Take more quantity of batter and prepare thick dosa. apply oil cook both sides

Serve with chutney and sagu. usually 3-4 dosa are served in a plate.