firstly, in a large bowl take 2 cup idli rice, ½ cup urad dal and ½ tsp methi.

add enough water and soak for 5 hours.

drain off the water and transfer to the mixi or grinder.

blend to smooth paste in batches adding water as required.

in a bowl take 1 cup poha and rinse well.

blend to smooth paste adding water if required.

mix the rice-urad dal batter and poha paste well.

cover and ferment in a warm place for 8 hours.

after 8 hours, the batter has doubled in size. mix gently without disturbing the air bubbles.

further, add 2 tsp salt and mix well.

heat the griddle and pour a ladleful of batter.

spread out in a circular motion slightly thick than regular masala dosa.

also, pour 2 tsp ghee around over the dosa.

cover and roast the dosa to a golden brown from the bottom and completely cooked from the top in presence of steam.

finally, enjoy ghee dosa with chutney.