Firstly for the batter, wash and soak rice, methi seeds and chana dal for 4 hours.
Wash and soak udad dal for 4 hours.
Soak poha for 15minutes before grinding.
After 4 hours,drain the water and blend soaked udad dal to a fine paste.
Transfer it to a large vessel.
Next, blend soaked rice, methi seeds, chana dal alongwith soaked poha to a fine paste.
Add this to udad dal paste.
Add salt and mix well.
Cover and keep aside for fermentation for 12 hours.
Once the batter is fermented remove as much batter as is required to make uthappam in a separate bowl.
If the batter is very thick, add little water and mix well.
Heat a dosa pan.
Drizzle few drops of ghee. Using a tissue paper, spread the ghee on to the entire pan.
Pour a ladleful of dosa batter on the pan keeping the flame on low.
Sprinkle finely chopped onions generously on the uthappam.
Sprinkle milagai podi/idli podi on the uthappam.
Drizzle ghee around theuthappam.
Cover and cook.
Flip and cook on the other side.
Serve onion podi uthappam with coconut chutney and sambhar.