Rinse rice, urad dal, chana dal, and fenugreek seeds thoroughly. Place them in a large bowl and cover with water. Allow soaking for 6-8 hours.

After soaking, drain the water from the ingredients. Grind rice and dal separately to a smooth batter consistency using a blender or wet grinder.

While grinding the dal, add washed poha to it to enhance the texture and fermentation process.

Combine both the rice and dal batters in a large bowl. Mix well.

Cover the bowl with a clean cloth or lid and let it ferment for 8-10 hours in a warm place. The batter should double in volume and develop a slightly sour aroma.

After fermentation, stir the batter well. Add salt to taste and adjust the consistency by adding water if necessary. The batter should be of pouring consistency, similar to pancake batter.

Heat a non-stick skillet or dosa tawa over medium heat. Once hot, pour a ladleful of batter onto the center of the skillet.

Using the back of the ladle, spread the batter in a circular motion to form a thin dosa.

Drizzle some oil or ghee around the edges of the dosa and cook until the edges start to lift and turn golden brown.

Flip the dosa and cook for another minute until the other side is cooked through.

Repeat the process with the remaining batter, adjusting the heat as needed.