Firstly, in a large bowl take 3 cup sona masuri rice, 1 cup black chana, 1 cup lobia, 1 cup urad dal, 1 cup mung beans, 1 cup thin poha, and 1 tsp methi.

Rinse with enough water and soak for 6 hours.

After the dal have soaked well, transfer it to the mixer jar.

Grind to smooth batter adding water as required.

Transfer the batter to a large vessel and mix well with hand.

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

After 8 hours, the batter would have doubled indicating it is well fermented.

Now mix the batter gently and use the batter to prepare dosa adding salt as required.

Spread the dosa batter on hot tawa.

roast the dosa adding little oil or ghee. roast until the dosa turns golden brown.

Finally, the Multigrain Dosa batter can be stored in the refrigerator for up to a week and used to make weekly breakfast.