Soak the Rice for 5 hours

Soak the Urad, Chana Dhal & Fenugreek seeds for 3 - 5 hours

Rinse & drain both the rice and the dhals separately

Also soak the flattened Rice or Poha

Grind the Urad, Chana Dhal & Fenugreek seeds in additions

Add water as needed

Because I don’t have a wet grinder, I am adding these in so that it grinds smooth without overheating my machine.

Also stop and start your machine, giving the motor a chance to cool in between

If you were to use a wet grinder, you could add all the lentils in at one time

Transfer this to a pot for fermenting

Once all the lentils are ground, add the rice in additions

Also add a little water in between

Pour this over the lentil batter

In the last batch, add in the soaked Poha & Salt to taste

Mix everything well together

This needs to ferment for 6 - 12 hours depending on how warm it is where you are

Cover this with a lid and stick it in a warm place like an oven with the light on.

You can also use an Instant pot, with a lid on on Yogurt mode for 8 hours (not longer)

You will know your batter s ready when it had increased in size, it had bubbles when you stir it and it has a sour smell

You will need to add a little water to thin it down a little bit

Before you start to make the dosa, you will need a flat non stick Tava or frying pan with a good non stick coating

Grease the tava but wipe off the excess oil

Sprinkle some Water on the hot tava and using a katori or a small bowl, or a ladle,pour the batter in the centre of the pan and then using the bowl, spread the batter thinly and evenly, starting from the center and moving outwards in a circular motion.

You don’t nee to flip the dosas over, just sprinkle some oil, or you can also add butter, and some idli podi which is a special combination of chillies and other spices

You can add chilli powder or leave it out

Serve this with a Potato bhaji, Peanut & Tomato chutney