firstly, in a large bowl take 2 cup idli rice, ½ cup urad dal and ½ tsp methi.
add enough water and soak for 5 hours.
drain off the water and transfer to the mixi or grinder.
blend to smooth paste in batches adding water as required.
in a bowl take 1 cup poha and rinse well.
blend to smooth paste adding water if required.
mix the rice-urad dal batter and poha paste well.
cover and ferment in a warm place for 8 hours.
after 8 hours, the batter has doubled in size. mix gently without disturbing the air bubbles.
further, add 2 tsp salt and mix well.
heat the griddle and pour a ladleful of batter. spread out in a circular motion slightly thick than regular masala dosa.
also, pour 2 tsp ghee around over the dosa.
cover and roast the dosa to a golden brown from the bottom and completely cooked from the top in presence of steam.
finally, enjoy ghee dosa with chutney.