Use the same batter as for idlis. Grease a flat frying pan with oil and preheat it. Scoop up about a ladleful of batter and spread it thin over the base of the pan. Turn heat to low. Dribble a little oil along the edges of the dosa. Let it cook for a bit. You know you're ready to flip it when the edges start to brown and separate from the pan. The first few times you try flipping it, the dosa may stick to the pan, but you'll get the hang of it soon enough. Start with smaller dosas to make it easy. Serve hot with chutney or sambar.
Then soak poha for 10 minutes and put to the mixer along with 1/4 cup curd and little water and grind it fine.then mix with above prepared one and the consistency must be of semi liquid(add water if needed).for this add sugar,salt and 2 tsp oil and keep for 45 minutes.
