Rinse and soak the rice and the methi seeds together in water for a minimum of 8 hours. Soak poha about 10 minutes before grinding.
Grind jaggery, coconut and rice and methi seeds first use water as needed. The batter must be very smooth.
Then grind the poha and rice again a fine paste.
Finally, grind the rest of the rice.
Use a big bowl to transfer the batter. Add salt and make a batter of pourable consistency using water. Set aside.
About 2 hours before you need the dough, activate the yeast in warm water and add to the batter.
Grease a non-stick tava/skillet add about ½ cup of the dough in the centre.
The batter spreads add ½ teaspoon of oil and cover and cook. You will see bubbles form.
After about a minute once the dosa is cooked on the top flip it.
Cook on the other side and serve immediately.
Serve with any spicy gravy. I prefer it with a dollop of homemade ghee.