Soak rice, poha and methi seeds overnight.

Drain water next day and grind it by adding jaggery and keep it aside. Leave it for 5 hours and let it get fermented.

Add turmeric powder and mix well.

Heat a tava/griddle and grease it with 1 tablespoon ghee.

Spread a ladle full of batter on the tava. Do not make the dosa thin and crispy. It should be thick like uttapam.

After 1 side is cooked (around 5 minutes), flip to other side and continue frying for 2 minutes. Serve hot.