Time to cook
A popular South Indian dish that consists of soft and spongy dosas made from fermented rice and urad dal batter. It is served in a set of 2-3 fluffy, thick, and soft dosas along with coconut chutney and sambar.
Wash and soak the rice in plenty of water for about five hours.
In a separate bowl, rinse the methi seeds and urad dal multiple times and soak them for about five hours.
Wash and soak the poha for a while.
Blend the drained poha, soaked urad dal, methi seeds, salt, and one cup of water in a blender until smooth and frothy.
Adjust water as needed and transfer the batter to a large bowl.
Combine water and the drained rice in the blender and grind to a smooth batter.
Mix this rice batter with the urad dal batter and combine well.
Allow the batter to sit in a warm place for 8 to 12 hours for it to rise and ferment.
Heat a tawa ( flat pan) and add a few drops of oil.
Spread the oil evenly using a piece of onion or a tissue.
Gently stir the batter and adjust the salt to taste.
Pour a ladleful of batter onto the tawa without spreading it like a regular dosa.
Apply oil around the edges of the dosa.
Cover and cook until the dosa is cooked through.
Flip the dosa and cook for about a minute on the other side.
Reduce the heat and cook a bit longer to achieve crispiness.
Serve the dosa hot.