• Finger millet rice - 140g

  • Kodo millet rice -140g

  • Little millet rice -150g

  • Barnyard millet rice -150g

  • Foxtail millet rice -150g

  • Black gram dhal - 250 g

  • Fenugreek seeds - 20 g Salt - as required


  • Soak small millets rice and black gram dhal separately for 4 hours and grind into  fine batter.

  • Add salt, mix it evenly and allow it to ferment overnight.

  • Apply oil on the hot dosa tava, pour batter and spread evenly.

  • Cook till crisp dosa is obtained.

  • Serve hot with chutney.