Soak dosa rice in water for 3 hours.

Soak methi seeds and poha in a little water for about 1 hour.

Take a little water in a pan, add jaggery, and mix until the jaggery melts. Cool this and keep aside.

In a mixer jar, grind together rice, methi seeds, poha, and finely chopped dill leaves into a fine batter.

Add the cooled liquid jaggery and salt to the batter and mix until well combined. Add little water to achieve the desired batter consistency.

Mix ghee and oil in a bowl for cooking the dosa.

Heat a dosa tawa and sprinkle some water on the hot tawa to check its readiness.

Spread dosa batter on the hot tawa, close, and cook on medium flame.

When the dosa is half done, apply the oil ghee mixture and cook for another minute or until you see a nice golden color.

Serve hot with a spoonful of ghee.