Wash the the idli rice, urad dal, channa dal, toor dal in the quantity mentioned above until the water runs clear and soak it with fenugreek seeds for 6-8 hours or over night.
Wash the poha/aval/beaten rice once to remove any dirt or dust and then soak it for 5 mins. (just before grinding)
Now add all the soaked ingredients to a mixer grinder and grind it with required amount of water until a smooth yet slightly grainy consistency.
Transfer the ground mixture to a large bowl and fill up half the bowl with the batter to ensure there is enough space for the batter to rise. (You can split it into two bowls if you don’t have a large bowl)
Add in the required quantity of salt to the batter, beat it and mix it well to incorporate air into it which will help it to ferment well.
Cover and keep in room temperature for 8 hours to ferment the batter. (read notes)
To make dosas, heat a dosa pan or a cast iron pan for better taste
Add a ladle full of dosa batter and spread it around in round motion like making a crepe and keep the flame in medium heat to avoid burning the dosa.
Add a spoonful of oil and wait for the dosa cooks and gets slightly crispy on one side. Turn it over to cook the other side. When the dosa is ready, fold in half and transfer to a plate.
Serve it hot with your favorite dosa side dish, mine is thick coconut chutney and sambar.
1.You can use the water used to soak the ingredients to grind.2.I know many who live in colder regions keep the batter in the oven with the oven lights on to ferment the batter, but if you don’t have a big oven to fit the bowl in you can try keeping it near your stove after you finish cooking so there is heat around the batter or try keeping it in a warm locked cupboard.