Rinse and soak the dals. As I use the water that I have soaked the dal in to grind I prefer to wash the dal ahead. The soaked water I believe has a lot of nutrients.
Similarly, wash and soak the millets and methi seeds rice together. For washing the millets check the method.
Soak for 5-6 hours.
About 4 hours later, wash and rinse the sago add to the dals.
Grind the dal to a fine paste using little soaked water.
Transfer to a big bowl.
Similarly, grind the millets and the rice to a fine paste. Use as little water as possible.
Mix the two pastes well and set aside to ferment and rise for 10-12 hours. I generally grind in the night.
In the morning the batter has fermented and rises well and when you run a ladle you can see the bubbles in the batter. Run the paddle 2-3 times all around.
The level of the batter settles now add your salt.
On a hot non-stick tava make your dosa by ladling a spoonful of batter on low flame please.
Use smooth circular movements to spread the batter if you want a thin and crisp dosa. For a fat spongy add more batter (about 1- ½ ladles should be okay), do not spread much.(check notes)
Raise the flame and cook. Drizzle a mix of homemade the and oil on the dosa.
Once the dosa starts getting done it will easily peel off the tava. Flip over an d cook on the other side. If your dosa is well made you will not need to flip.
Serve hot.
Notes
When you make the thick spongy dosa keep the flame on medium and cover your dosa with a lid.