1. Soak the dal, rice, methi seeds and poha with enough water for at least 4-6 hours or overnight.
2. Grind the soaked ingredients with enough water to a very smooth paste;
3. But keep in mind not to add too much water and make the batter running.
4. Allow batter to ferment in a warm place for about 8-10 hours;
5. Make sure the container has enough room for the batter to rise.
6. Add salt to the fermented batter and mix well.
7. Place a non stick griddle on medium heat;
8. Once hot, pour a ladle full of batter at the center;
9. With the back of the ladle, spread the batter thinly;
10. Start from the center and work outwards, in a fast circular motion;
11. Note:
    Spread the batter as soon as you pour it on the griddle;
    The batter will start getting cooked other wise and stick to the ladle, if you try spreading it after a while.
    
12. Pour few drops of ghee/oil all over the dosa and also at the edges;
13. Let cook on medium heat until it turns golden brown in color.
14. Remove from griddle and serve immediately with coconut chutney, sambhar, kurma, saagu or any other side dish of your choice.

Prep Time: About 15-20 mins for grinding and 2-3 mins for cooking each dosa;
Makes: about 10-12 dosas

Courtesy: http://maneadige.blogspot.com/