Wash and soak the rice in one bowl. Wash and soak the dal, poha and seeds in another bowl. Both bowls to be soaked for minimum of 4 hours.

Drain and put the dal-poha-fenugreek seeds into a strong blender and add little water. Blend 3-4 times till smooth.

Into the ground mixture, add the drained rice in two batches, sprinkling in water as required, and blend till the mixture is smooth. Add water as necessary, ensuring that the batter is thick enough.

Pour into a large container and keep it aside to ferment overnight or for 8 hours.

Add salt and give it a good mix. Add water if the mixture is too thick.

Heat a dosa tawa till hot. Pour a ladle of batter into the center and swirl round with the ladle till batter covers the pan. Allow it to cook.

Halfway through sprinkle ghee around the edges and center. Cook till crisp. Flip only if there are uncooked portions on the top and cook briefly.

Serve hot with sambar and chutney.