firstly, in a large mixing bowl soak 2 cup idli rice and ½ tsp methi. soak for 5 hours.
in another bowl soak ¾ cup urad dal and ¾ cup poha for 3 hours.
drain off the water from urad dal and transfer to the blender.
blend to smooth and fluffy batter adding water as required.
transfer the urad dal batter into large bowl.
also, transfer the soaked rice into a blender and blend to slightly coarse batter.
transfer the rice batter to the same urad dal batter bowl.
mix well making sure both the batter are combined well.
mix well making sure everything is combined well.
now cover and rest in warm place for 8-10 hours or till the batter ferments and doubles.
after 8 hours, batter doubles indicating well fermented with air pockets present.
add 1 tsp salt to the batter and mix well.
mix gently without disturbing the air pockets.
also, heat the griddle and pour a ladleful of batter.
spread out in a circular motion slightly thick than regular masala dosa.
also spread a tsp of oil from sides of dosa.
cover and roast the dosa to a golden brown from bottom and completely cooked from top in presence of steam.
finally, enjoy steamed dosa / kal dosa with chutney and aloo bhaji.