Time to cook
A crispy and nutritious South Indian crepe that is made with a blend of different millet flours, fermented overnight, and cooked on a tawa until golden brown.
Add foxtail millet or any other millet available into a bowl.
Add urad dal, fenugreek seeds/Methi seeds in a second bowl.
Rinse them with water a few times and soak them for 8 hours.
Soak poha (flattened rice flakes) for 20 mins.
Drain the urad dal, flattened rice flakes, millets and grind until smooth, add water as needed.
Pour the batter into a container, cover and let it ferment.
Add water and salt as needed in the batter once it has fermented thoroughly, and mix well.
Heat a dosa tawa on medium heat.
Pour a ladle/ spoon full of batter onto the tawa and use the back of the ladle to spread it out in a circular motion, similar to making a pancake.
Sprinkle oil all over the dosa.
Once the base is crispy, loosen the dosa from the edges, fold gently, and place it on a plate. Serve hot.