Soak quinoa, methi seeds, and urad dal in water for at least 4 hours and overnight.
Blend the soaked mixture into a smooth batter using a grinder.
Mix the batter with salt, sugar, rice flour, and yogurt.
Ferment the batter for 6-8 hours or overnight.
Prepare the dosa on a non-stick pan by greasing it with oil.
Pour the batter onto the pan and spread it evenly.
Cook it for 1-2 minutes or until the dosa turns golden brown and crispy.