In a bowl, take ½ cup idli rice or parboiled rice along with ½ cup regular rice.
To the same bowl, add ¼ cup urad dal and ⅛ teaspoon methi seeds.
Next, rinse the rice, lentils, and methi seeds together a couple of times and keep aside.
After that, in a separate bowl, take 2 tablespoons poha (flattened rice).
Rinse poha once or twice in water & then add to the bowl containing the rinsed rice, lentils, & methi seeds.
Add 1.5 cups of water and mix. Cover with a lid and soak everything for 5 to 6 hours.
Next, drain all the water and add the soaked ingredients in a wet grinder jar.
Add ⅔ to ¾ cup water and grind until you get a fine grainy consistency of rice in the batter. A smooth consistency of the batter is also fine.
Now take the batter in a large bowl or pan. In case the dosa batter becomes thin, then add a few tbsps of rice flour to thicken it. Mix the flour very well in the batter.
Add ½ teaspoon rock salt. Mix very well. Instead of rock salt, you can use non-iodized salt or sea salt crystals or himalayan pink salt. Cover & allow to ferment for 8 to 9 hours or more.
Here is the sada dosa batter after 11 hours. A proper fermentation will double or triple up the volume of the batter with a slightly sour aroma.
Slightly stir the batter. You will see tiny pockets of air.
Heat a cast iron pan. When the pan becomes hot, spread ¼ to ½ tsp oil all over the pan. Keep the flame on low to low-medium flame, so that you are easily able to spread the batter.
Next, take a ladle full of the dosa batter. Pour the batter and gently spread the batter starting from the center and moving outwards.
This is what a round dosa should look like. For the full picture, visit vegrecipesofindia.com
Cook the dosa on a low to medium flame. You can even cover it with a lid.
When you see that the top has cooked, sprinkle ¼ to ½ tsp of oil on the edges & center.
Spread the oil on the dosa with a spoon.
Cook until the base is slightly golden and crispy.
Finally, fold the sada dosa. Serve with coconut chutney, potato masala, and sambar. Serve hot.