Millet dosa

Instructions

1. Rinse the foxtail millet, urad dal, chana dal, and fenugreek seeds thoroughly under running water. Soak them together in a bowl with enough water for 4-6 hours.
2. Soak the poha separately in water for 15 minutes just before grinding the millet and dal mixture.
3. Drain the soaked millet and dal mixture and transfer it to a blender. Add the soaked poha and grind everything into a smooth batter, adding water as needed to achieve a pourable consistency.
4. Transfer the batter into a large bowl, add salt, and mix well. Cover the bowl and let the batter ferment overnight or for at least 8-12 hours in a warm place until it doubles in volume and becomes slightly frothy.
5. Once fermented, stir the batter gently. If desired, add baking soda to the batter and mix well just before making the dosas.
6. Heat a non-stick skillet or tawa over medium heat. Lightly grease it with oil using a paper towel.
7. Pour a ladleful of batter onto the center of the skillet. Spread it outward in a circular motion to form a thin dosa.
8. Drizzle a few drops of oil around the edges of the dosa. Cook until the base is golden brown and the edges start to lift from the pan.
9. Flip the dosa and cook for another minute or until the other side is cooked. Remove from the skillet and repeat with the remaining batter.
10. Serve the millet dosas hot with coconut chutney and sambar.