First, wash and soak the rice and dal in separate bowls for up to 5 hours. When soaking the rice, add the fenugreek seeds to the same bowl.

Next, drain the water from the rice and dal. Add the urad dal to the grinder along with a tablespoon of water at a time, as needed, and grind into a smooth paste. If using a blender, you will have to clean the sides of the jar as you go.

Once ready, empty the paste into the Instant Pot.

Next, grind the rice in two batches. To start, add half the soaked rice with half a cup of poha and then add a tablespoon of water at a time, as needed, and grind into a slightly coarse batter. You will want to keep the coarse batter to yield crispy dosas.  

Next, grind the second batch following the same process.

Once the rice is ready, transfer the mix into the Instant Pot, add the salt, and then mix the batter well. The consistency should be free flowing but not runny.

Finally, cover with a glass lid and set the Instant Pot on yogurt mode overnight, about 10 to 12 hours, or until the dough has doubled in size. The time can vary based on how cold it is.

After the dosa batter has doubled in size, you can use it to make dosas.

Here is our video recipe on how to make crispy dosas.