Soak mix Split Lentils and rice, Fenugreek seeds separately in the water overnight.
Soak Flattened rice or Poha for an hour before making the dosas.
Next day, drain and rinse it. Blend soaked rice, fenugreek seeds and soaked Poha into a smooth batter. Pour little water if required.
Blend mix Split Lentils, separately into smooth batter using little water if required.
Add water as required, adjust the consistency of the batter to ensure it is not very thick or thin.
Add salt and mix the batter thoroughly.
Add baking soda and mix it gently. Keep aside for 5-7 minutes.
In a nonstick pan drizzle oil. Spread all over with rubber spatula. Pour a ladle full batter and spread evenly in a shape. Do not spread it for a long time.
Cover it with a plate for 10-12 seconds. Remove plate and flip it when the edges begin to rise from the pan. Cook it from another side too. Drizzle some oil.
Transfer it into a casserole. Repeat the process with remaining batter.
Serve hot with coconut chutney or spicy tomato chutney.
