| • | Wash and soak rice and fenugreek seed in hot water for about 2 hours.
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| • | Wet poha with little water and then grind the rice and methi seed along with poha and table salt into a very very soft thick batter.
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| • | Put it in a hot place for fermentation for 8 to 12 hours.
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| • | Combine the yogurt or buttermilk with the batter, mix well.
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| • | Pour the batter into the griddle.
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| • | The thickness of the batter should be such as as when poured on the heated griddle it should automatically set up itself into a fine thick circle.
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| • | Cook both sides all over normal heat, utilize little oil.
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| • | Set Dosa is ready to serve.
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