Ingredients: 

• 2 cups foxtail millet (or any millet of your choice) 

• ½ cup urad dal (split black gram) 

• 1 teaspoon fenugreek seeds (methi) 

• 2 tablespoons bengal gram (chana dal ) 

• ¼ cup flattened rice (poha) 

• 1 teaspoon salt, to taste 

• 1/4 teaspoon baking soda 

• Water, as needed 

• Oil or ghee, for cooking  

Method:  

1. Wash the millet, urad dal, bengal gram and fenugreek seeds. 

2. Soak them in water for 6-8 hours or overnight. 

3. Add poha and soak it for 10-15 minutes before grinding. 

4. Drain the soaked ingredients. 

5. Blend the millet, urad dal, fenugreek seeds, bengal gram and poha into a smooth batter, adding water as needed. 

6. The consistency should be like regular dosa batter — slightly thick but pourable.

7. Transfer the batter to a large bowl. 

8. Cover and let it ferment for 8–12 hours (or overnight) in a warm place. 

9. Add salt and soda and mix well.  

10. Add water and adjust the consistency if needed. 

11. Heat a dosa tawa (griddle) on medium heat. 

12. Grease lightly with oil or ghee. 

13. Pour a ladleful of batter onto the tawa and spread it thinly in a circular motion.

14. Drizzle a few drops of oil. 

15. Cook until the edges lift and the bottom turns golden. 

16. Flip and cook for a few minutes. 

17. Serve hot with coconut chutney, tomato chutney, or sambar.