Rinse Thoroughly
Mix rice, urad dal, fenugreek, and poha in a bowl. Rinse well with cold water until it runs clear.

Soak Well
Soak everything in plenty of water for at least 5–6 hours (preferably overnight).

Grind Smoothly
Drain and grind the soaked ingredients with cold water to get a smooth, thick batter. Add water little by little to avoid making it runny.

Add Salt & Mix
Transfer the batter to a large bowl. Add salt (1 to 1.5 tsp) and mix well with clean hands or a spoon.

Choose a Big Bowl
Use a bowl that’s at least twice the size of the batter to allow space for rising.

Cover & Rest Warm
Cover the bowl loosely and place it in a warm spot. Let it ferment for 8–12 hours. In warm areas, it ferments overnight; in cold places, it may take up to 18 hours.

Check for Readiness
The batter is ready when it rises, looks airy, and smells slightly tangy. Stir gently before using.

Heat the Tawa
Heat a flat griddle (preferably cast iron) on medium heat. Test by sprinkling water—it should sizzle.

Grease & Pour
Reduce heat, lightly grease the tawa, and pour a ladle of batter in the center. Spread gently into a thick pancake.

Add Toppings
Add chopped onions, chilies, tomatoes, or other toppings. Press lightly so they stick.

Cook Until Golden
Drizzle oil or ghee around the edges. Cook for 3–5 minutes until the bottom is golden. Flip and cook the other side for 2–3 minutes.

Serve Hot
Serve fresh and hot with chutney or sambar.