Bowl 1: Wash and soak idli rice, urad dal, poha and methi seeds in a large bowl

Ensure there is at least 1 inch extra water above the rice and dal mix

Bowl 2: For the dosa batter, soak the toor dal and chana dal in a separate bowl and keep aside. Soak for about 8-12 hours

Grind the idli rice urad dal mix in Bowl 1 till almost smooth with approx 1 3/4 to 2 cups ice cold water adding additional water if required

The consistency should be such that it can leave a thick coat on the back of a spoon and falls in a ribbon like consistency when poured with a ladle

Divide the batter by half and transfer into two separate bowls

Grind the toor dal and chana dal mix in bowl 2 with a few tablespoons of water into a smooth batter

Add this to one of the bowls and mix well. This is the dosa batter bowl

Fermentation - 12-24 hours

The batter is ready.  Add ¾ teaspoon salt to the idli batter and mix well

Make soft idlis

Serve hot along with ghee, sambar and chutney

Make crispy dosas

Serve hot along with some sambar and chutney!