• Wash the rice up to 3 times under running water.
• Soak the rice and methi dana in 2.5-3 cups of water for 4 hours.
• Before grinding, add the poha and let it soak for a few minutes before you discard the excess water.
• While grinding, add in the jaggery, coconut, curds, turmeric, salt to the rice-methi-poha mix.
• Grind to a thick paste, so it ferments well. Fermentation will take around 6-8 hrs.

For making the Dosa

• Heat a non-stick pan well on a medium flame and brush it with oil.
• Pour a ladle of the batter and let the batter spread on its own or by moving the pan slightly.
• Cover and cook for 2 mins until the surface becomes porous.
• Flip it over if you prefer both sides to cook well.
• Serve it hot.