Heat oil in a pan and temper with mustard seeds and whole red chili. After it stops spluttering add the curry leaves, asafoetida, urad dal and chana dal. Saute for a few seconds.
Add the sooji and poha. Stir fry on a medium flame for 2-3 minutes or till you get a nice aroma. Set aside to cool down.
Add the yoghurt, green chilies, coriander leaves, idli podi, baking soda, asafoetida (opt), salt and 2 cups water. Mix well and set aside for 25-30 minutes.
Add more water to have a batter like consistency. Heat the tawa / griddle and add few drops of oil. Sprinkle some water and wait till it sizzles off. Wipe dry with a kitchen towel.
Pour a ladle of the dosa batter and spread it evenly into a round circle with the back of the ladle. Drizzle some oil over and around the edges of the dosa.
Cook on a medium flame till one side is done, before flipping it over to cook the other side. When done, transfer to a serving plate.
Make similar dosas with the remaining batter. Serve them hot with coconut chutney and sambar.
