Rinse the rice, urad dal, and chana dal separately and soak them in water for at least 4 hours.
Soak the poha and fenugreek seeds in water for at least 2 hours.
Drain the water from the rice and dals and grind them together in a blender with enough water to form a smooth batter. Drain the water from the poha and fenugreek seeds and grind them in a blender until smooth.
Mix the poha-fenugreek mixture with the rice-dal batter.
Add salt to taste and mix well. Allow the batter to ferment for 6-8 hours or overnight in a warm place.
Once the batter is fermented, heat a non-stick pan over medium-high heat.
Pour a ladleful of batter onto the center of the pan and spread it in a circular motion to form a thin crepe.
Drizzle some oil around the edges of the dosa and cook until the bottom turns golden brown and the top is set.
Fold the dosa in half and serve hot with chutney or sambar.