Soaking

Cup of Yum
1. Add urad dal, rice, chana dal, toor dal and methi seeds to a large bowl.
2. Rinse till the water runs clear. Soak in about 6 cups of water for 4-5 hours.
3. Soak poha in water about 20 minutes before grinding the batter.

Grinding the batter

1. Drain water from the soaked dal and rice, poha. Add to a high speed blender jar.
2. Add about 3/4 to 1.5 cup cold water as needed to grind the batter to a smooth paste. Start with less water and add as needed. Transfer the batter to a large steel bowl or the instant pot steel insert. Make sure to use a large bowl so there is space for the batter to rise.
3. Add salt and mix the batter well using your clean hands for a couple of minutes. You can skip salt here if you live in a warm place. Make sure to not use iodized salt, as that affects the fermentation process.
4. The batter consistency should neither be thick nor runny, but rather it should be free flowing.

Fermenting batter

1. Cover the steel bowl with batter and place it in a warm place. If you live in a cold climate, keep in the oven with the lights on or on the counter in warm climate.
2. It can take 6-14 hours for the batter to ferment. The time varies depending on where you live. Once the batter is fermented, it should have increased in volume and must be frothy and airy on the top.
3. You can check if the batter is fermented well by dropping a teaspoon of batter in a bowl of water. It should float on top and not sink.
4. Stir the batter. You can transfer the batter needed to make dosa in a bowl. You can store this batter in the refrigerator for up to 5 days.

Fermenting in Instant Pot

1. Place the steel insert in the instant pot and cover with a glass lid (do not use the instant pot lid, as sometimes batter can overflow and lock the lid). 
2. Set the instant pot to Yogurt mode for 12 hours by pressing the Adjust and + buttons. After the time is complete, the batter would be fermented and ready to use. If the batter has not risen well, ferment it for couple of more hours.

Making Dosa

1. Stir the batter you have taken in a bowl to make dosa. Make sure it is pouring consistency. You might need to add some water, as sometimes the batter becomes thicker while fermenting. If you skipped salt when fermenting, then add it now and mix well.
2. Heat a cast iron griddle (tawa) on medium-high heat. You can also use a non-stick dosa tawa, but cast iron is best for crispy dosa's.
3. Make sure the tawa is heated well before making dosa. You can sprinkle some water to and it should sizzle right away.
4. Put a few drops of oil on the tawa and spread with a paper towel all over the tawa. You can also use an onion cut in half and use the flat side to spread the oil. This helps to cool down the tawa and spread the batter in a thin layer. Lower the heat a little while spreading the batter, and change back to medium-high right after spreading the batter.
5. Take a ladle full of the batter and pour at the center of the tawa. Immediately start to spread the batter from the center out in a circular motion in one direction (I prefer clockwise). Try to spread as thin as possible.
6. Drizzle oil or ghee around the egdes of the dosa and also some at the center. Let it cook until the dosa becomes golden brown and starts to leave or come out from the edges.
7. You typically only need to cook one side of the dosa. If you have spread the dosa thick, then you might want to flip it and cook on the other side.
8. Use a flat spatula to remove the dosa from the edges. You can roll the dosa or fold at the center with the spatula. Remove from the pan and serve immediately.
9. Before making next dosa, wipe the tawa with a paper towel. Spread the oil again, then spread the dosa. Then increase heat to high.
10. Serve dosa with sambar, chutney and potato masala.

Cone shaped dosa

1. Cut the dosa from the center out to any edge using a sharp knife. Then pick one side of the dosa and start rolling holding one cut edge in your fingers to the other egde, and shape it like a cone. Kids love cone shaped dosa!