firstly, in a large bowl soak rice, urad dal and methi seeds for 5 hours.

further, drain off the water and blend to smooth batter adding water as required.

transfer to a large bowl.

now in a same blender add in thin poha and curd.

blend to smooth paste. add water if required.

transfer to the same bowl.

mix well making sure everything combined well. add more water if required.

cover and ferment in a warm place for 8- 12 hours depending on the climate.

next day, mix the batter and check for flowing consistency batter.

furthermore, add salt as required and mix well.

heat the griddle and pour a ladleful of the batter on it and spread it very gently.

add ghee / oil if required. however it is not required.

then cover the dosa for a minute and cook till the top of dosa is cooked completely in presence of steam.

furthermore, the dosa turns to be full of holes and very soft indicating the batter has well fermented.

finally serve immediately with coconut chutney and sambar.