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.