Rinse the rice, and urid dal with the methi seeds for about 6-8 hours.
Just before grinding wash the poha in running water.
Meanwhile, strain the rice and urid dal add the poha, sugar, maida and grind to a fine batter in either the mixer/grinder or the Dosa/idli grinder machine. Use water sparingly but as needed.
Once the batter is ground, in case like me, you are using the mixer then mix your batter and set aside to ferment for 8 hours.
After 8-12 hours your batter will be nice and bubbly. Add salt and mix well.
Take some oil in a small bowl take a teaspoon to drizzle oil as needed. That means when your dosa sticks to the tawa.
Apply oil and then heat a tawa/skillet, these days I prefer to use a cast-iron skillet originally I used to use a non-stick one. ( I have provided links for both the skillets you may choose any one of them). The flame can be on a high flame.
Lower the flame and take a ladle of the batter pour it on the tawa, and spread out using the back of the ladle to a thin crepe. Go as thin as you can.
Increase the flame to medium-high. Once the Dosa is golden and crisp it can be served with potato vegetable as a filing and chutney.
Top the Dosa with butter and serve hot immediately.