• Soak all the rice, poha and in yogurt and above for 6-8 hours and grind it into a smooth paste.
• The batter should be really smooth without and courseness. Add water little by little so it the grinder can run smoothly.
• Do not add too much water as mixture can become too watery. It is always easy to add water later if needed.
• I use my ulta wet grinder but mixie or blenders can also be used.
• Once done transfer into a clean bowl such that it fills 1/2 to 3/4 of the bowl. This allows room for it to ferment and grow.
• Add required salt and mix well. You can skip this step to after it is fermented if you wish to avoid too much fermentation.
• Cover and leave it in a a warm place for 8-10 hrs
• Based on how well the batter has fermented add 1/4 to 1/2 tsp of baking soda right before making the dosas

Making Doas

• Mix batter well and pour 1 big scoop of batter on th pan and rease oild on the side to help cook
• Cover and cook for about 1 minute in low flame
• Pours will form and edges will crisp up
• It is ready to be served like this. i like to cook on the other side for a quick 20 sec or so. that is optional.
• You can add cheese, or Idli podi or chutnty on the top the dosa for variations.