Soak rice, poha and methi seeds overnight.
Drain water next day and grind it by adding jaggery and keep it aside.
Leave it for 5 hours and let it get fermented.
Add turmeric powder and mix well.
Heat a tava/griddle and grease it with 1 tablespoon ghee.
Spread a ladle full of batter on the tava. Do not make the dosa thin and crispy.
It should be thick like uttapam.
After 1 side is cooked (around 5 minutes), flip to other side and continue frying for 2 minutes.