Idli rice - 2 cups
Urad dal - 1 cup
White Sago / Sabudana - 1/4 cup
Thick Poha - 1/2 cup
Channa dal - 3 tbsp
Methi seeds - 1 tsp
Salt to taste
Potato Masala as needed
Red chutney as needed
Ghee to cook the dosa as needed
Wash and soak all the ingredients for 4 to 5 hours in fresh water.
Using a mixi or wet grinder grind all the ingredients to a smooth thick batter, add salt mix well and let it ferment overnight or minimum 8 hours.
Next day dilute the batter if too thick, heat a tawa pour a ladle of batter and spread thin cover with a lid for a minute and cook till the batter is slightly cooked on top.
Remove the lid and spread the red chutney evenly on top and place some potato masala, pour ghee generously around and in the middle and cook till crisp.
Remove and serve hot.
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