Take rice, urad dal, fenugreek seeds, poha and chana dal in a bowl. Rinse them 2 times. Cover with water and allow them to soak for 6 to 8 Hours or overnight.

Next day strain the soaked rice and dal using a slotted spoon and add directly to a blender jar. Pour little water and grind to a slightly smooth mixture. Make sure the batter is thick and not too runny.

Now pour the batter in a bowl. Repeat with remaining rice. Once all the batter is ground, add salt and mix well into the batter using your hands which helps with the fermentation.

Now cover it with a plate. Set aside to ferment for 6 to 8 hours.

After 6 to 8 Hours, The batter will be well fermented and almost more than double the volume. Gently mix the batter using a ladle. If the batter looks too thick, you can add some water to make it slightly loose.

Now heat a cast iron dosa pan on high heat. Once the pan is hot, sprinkle some water over the tawa and wipe it well with a clean cloth. This helps season the tawa.

Now take the batter and pour in the center of the pan. Give pressure and make it into a slightly thick round. Don’t spread it too thin. Benne dosa has to be slightly thicker. Also giving pressure helps the batter stick really well to the dosa pan, which helps with the even golden colour.