Wash and soak horsegram for 5 hours.
Wash and soak rice and methi seeds for 5 hours.
Soak poha for 20 minutes before grinding.
Drain the water from soaked horsegram.
Blend into a fine paste using ½ cup water.
Drain the water from soaked rice and methi seeds.
Transfer to a mixer jar. Add soaked poha.Blend into a fine paste, using little water.
In a deep vessel, add horsegram paste and rice paste. Mix well.
The batter should not be too thick or too thin. Add salt and mix. Keep it aside for 8 hours for fermentation.
After 8 hours, the batter would be fermented.
Heat a pan. Pour a ladle of dosa batter and spread it in a circular motion to form a thin dosa.
Drizzle a tsp of ghee around the dosa and cook till the dosa turns crisp.
Remove from the pan and serve hot with coconut chutney.