Prepare dosa batter by mixing 2 cups of dosa rice, 1/2 cup of urad dal, and 1/4 cup of poha (flattened rice) soaked in water for 4-5 hours. Grind the mixture into a smooth batter and ferment it overnight.
Prepare podi by dry roasting 1/2 cup of chana dal, 1/2 cup of urad dal, 1/4 cup of sesame seeds, 1/4 cup of grated coconut, 15-20 dried red chilies, and 1/2 teaspoon of hing (asafoetida) until golden brown. Cool the mixture and grind it into a coarse powder.
Heat a non-stick tawa (griddle) on medium flame. Pour a ladleful of dosa batter and spread it evenly in a circular motion to make a thin dosa.
Drizzle 1 teaspoon of ghee around the edges of the dosa and cook until it turns golden brown and crispy.
Sprinkle 1-2 tablespoons of prepared podi evenly over the dosa and drizzle some more ghee on top.
Fold the dosa in half or roll it up and transfer it to a serving plate.
Repeat the process for the remaining batter and podi.
Serve the podi dosa hot with coconut chutney and sambar.