Transfer this to the urad dal batter. Mix well. The consistency should be moderately thick like the regular dosa batter.

Ferment overnight in a warm place or for 4 to 6 hours depending on the weather conditions. When you are ready to make the dosa, pour water as required and bring to a pouring consistency. (jump to make dosa section below)

Wash and soak urad dal for 6 hours. Rinse and soak poha in 1/3 cup water for at least 15 mins. Later rinse the urad dal and blend with poha and water to a bubbly, smooth and thick consistency.

To a large mixing bowl, add the jowar flour and pour water. Mix well with a whisk or hand to a smooth batter. Transfer the urad dal batter and mix both, very well.

Cover and ferment in a warm place overnight to 12 hours, until slightly bubbly and raised. Avoid over fermenting. (Read tips in the post to ferment well)

When you are ready to make your dosa, add salt as required and water (only if necessary) to bring to a spreading consistency. I add about 3 to 4 tbsps only. Mix very well to collapse some of the bubbles.

Grease if using a cast iron pan, a non-stick pan does not require greasing. Heat on a medium flame until hot enough, a sprinkle of little water should sizzle and evaporate.

Pour a ladle of batter in the center of the pan and begin to spread in circular motion, from the center moving to the edges. (see pictures)

Drizzle some butter/ghee/oil and let cook on a medium high flame until golden. The sides of the dosa will begin to leave the pan when it is ready. Gently remove to a plate or turn it to the other side and cook for a minute.

Turn it to the other side again and cook for 30 to 60 seconds until crisp. Remove to a serving plate. Make sure the pan is hot before making the next one and do not forget to stir the batter in the bowl.

In a mixing bowl, stir together flour, onions, chilies, curry leaves, coriander leaves, cumin, salt and ginger. Pour half of the water and begin to mix to a lump free batter, adding more water as needed.

The consistency of the batter should be runny for a thin dosa, slightly thicker for a thicker dosa. Rest aside for 15.

Grease your pan and heat on a medium high flame until really hot. A few drops of water sprinkled on the pan should sizzle and evaporate instantly.

Stir the batter very well with a ladle, as the solids settle at the bottom. Regulate the flame to medium high and begin to pour the batter, moving forward – starting from the edges in a circular pattern to cover the entire pan.

You will see some unfilled pockets that you need to fill up with the batter. (Check the pictures)

Drizzle 1 teaspoon ghee or oil across the edges & over the dry spots. Let cook for 3 mins on a medium high until the edges begin to leave the pan.

Gently turn with a spatula to the other side and cook for another 1 min. Lastly turn it again and cook until the base is crisp, for another minute. This is just a guideline for timing, it may vary depending on the kind of stove and cookware used.