In a large bowl soak the rice with methi seeds and in another bowl soak the dal and poha for 12 hours.

Drain and add the rice to a high-speed blender with the 1 ½ cups water. Blend to make a very smooth paste. There should be no grainy texture.

Remove and place in a bowl. Set aside.

In the same blender, drain and add the dal/poha mixture with the 3 tablespoons water. Blend it to a smooth paste. Add more water only if necessary.

Next, mix the blended dal mixture into the blended rice mixture. Stir carefully to combine.

Cover the batter and let it ferment for 10 to 12 hours in a warm place.

After 12 hours, the batter will rise, which means it’s fermented.

When it has risen, the batter is ready to use in a dosa, idli or uttapam recipe. Place the required batter in a bowl and add salt before making your recipe.

Keep the remaining batter in an air tight container in the refrigerator for up to 5 days.

Serves 15 to 20 dosas

Note:
You can purchase the dal and rice/beaten rice at Indian grocery stores or online.

You may enjoy our sambar recipe with your idilis, uttapams, or dosas.
https://veggiefestchicago.org/recipe/sambar-recipe/

Or try our Coconut Chutney https://veggiefestchicago.org/recipe/coconut-chutney/

Or our Mint Cilantro Chutney https://veggiefestchicago.org/recipe/cilantro-mint-chutney/

Uttapam https://veggiefestchicago.org/recipe/uttapam/