firstly, in a large bowl take 2 cup raw rice, ½ tsp methi.

rinse well and soak in water for 4 hours.

after 4 hours, drain off the water and transfer to the mixi.

blend to a smooth paste adding water as required.

transfer the rice batter to a large bowl.

now in a mixi take 1 cup poha, 1 cup coconut and ¾ cup water.

blend to smooth batter.

transfer the paste into the same bowl.

adding water as required mix well.

cover and allow to ferment in a warm place for 8 hours.

after 8 hours, the batter has well fermented.

now to prepare the tempering, heat 3 tsp oil.

splutter 1 tsp mustard, 1 tsp urad dal, 3 chilli and few curry leaves.

pour the tempering over the batter and mix well.

also, add 1 tsp salt and give a good mix.

now heat the appe pan and grease the tawa with oil. pour a ladleful of batter over the pan.

cover and simmer for 3 minutes. make sure not to spread the batter.

once the base turns golden brown, flip over the dosa.

cook on both sides making sure the dosa is cooked uniformly.

finally, enjoy bun dosa with coconut chutney.