Rinse the rice rava, urad dal, and poha. Soak the urad dal, poha, and fenugreek seeds together in one bowl and rice rava separately in another for 3 to 4 hours.
After 4 hours, drain the water from the urad dal/poha mixture and grind it into a smooth batter. I used my Indian mixer jar to prepare the batter and used 6 tbsps of water while grinding the urad dal.
Take a fistful of idli rava, squeeze the water as much as you can and add it to the urad dal mixture. Work in batches and add the squeezed rice rava to the mixer jar. Add the coconut yogurt.
Grind them all together. I used about ½ cup of water during this process. Note - I used my tall jar, and I could grind in one go. Depending upon the size of your blender/mixer jar, work in batches.
Transfer the batter to a bowl and add salt. Mix well and let it sit for 20 to 30 minutes.
Make the dosai
Heat a well seasoned cast-iron pan, and when it is hot, reduce the heat to medium-low. Take a ladle full of batter, pour it on the pan, and spread it gently.
For a crispy version, spread it evenly and thin. For a soft version, add the batter and let it spread. You can cover and cook like aval dosa.
Spread some oil around the edges let the dosa cook. When the top side is fully cooked, loosen the edges, flip the dosa, and cook for 30 to 45 seconds. Now flip the dosa back and remove it from the pan. Similarly, make the dosa with the remaining batter and serve hot.
Notes
Adjust the salt to taste.
Squeeze the water from the rice rava as much as you can. Towards the end, it will be difficult; press it with a spoon and discard the water.
I have mentioned the water measure I used; please adjust as required. The amount might vary as per the rice quality.
If using coarse idli rava, soak it for 4 to 5 hours and make sure to grind it into a smooth batter.
If you are not following a vegan diet, you can use ghee to prepare the dosai.