Wash jowar several time until the water runs clear. Soak it for about 6 hours.

Wash rice and soak separately for 4 hours.

Also wash dal and methi. Soak them as well separately for 4 hours. Soaking these for longer can make the batter sour quickly with in few hours.

Drain off the water. Blend dal methi salt with water just as needed until batter is fluffy and bubbly. Do not make the batter very thin or runny. Transfer the batter to a large pot.

Drain water from rice and jowar. Blend them with water as needed, try to use less water. Since the grains are soaked well, the batter gets done well to smooth.

Transfer this to the urad dal batter. Mix well . The consistency should be neither very thin or very thick. It must be moderately thick.

Set aside for 4 to 6 hours. I usually set aside on the table for 8 hours and not in a warm place. You will need to adjust the time since it depends on the climate.

Add water as needed and bring it to a pouring consistency.

Grease a tawa lightly if using one that doesn't have non stick coating. Heat it until hot. Pour the batter and spread it a circular pattern to make a dosa. Cook the dosa on a medium high flame.

Drizzle little oil towards the edges and flip it. You can make them thin, thick or crispy however you like.

Serve with chutney.