Rinse the rice, urad dal, and poha separately in water and soak them for at least 4-5 hours.

Drain the water from the soaked rice, urad dal, and poha and grind them into a smooth batter using a wet grinder or mixer grinder.

Add salt to the batter and mix well.

Add water to the batter as needed to make a thick and pouring consistency.

Cover the batter and let it ferment overnight or for at least 8 hours.

Heat a non-stick tawa or griddle over medium heat.

Pour a ladleful of batter onto the tawa to form small, thick dosas.

Drizzle oil around the edges of the dosa and cook until both sides turn golden brown.

Serve hot with coconut chutney, sambar, and a side of potato masala.