Barnyard Millet Dosa

Wash & Soak Separately:

1. Thoroughly wash the millet in several changes of water until the water runs clear. Place it in a bowl and cover with fresh water.
2. In a separate bowl, wash the urad dal along with the fenugreek seeds until the water runs clear. Cover with fresh water.
3. Soak both the millet and the dal mixture for at least 3 hours, or preferably 4-6 hours.

Blend into Batter:

4. Drain the soaking water from both the millet and the dal.

5. Transfer the drained dal and fenugreek seeds to a high-speed blender (like a Nutribullet). Blend until very smooth, adding only about a teaspoon of water if absolutely necessary to get the blades moving. 

6. Transfer the drained millet to the blender. Blend until smooth. Again, add water very sparingly (only a teaspoon or so if needed).

7.Pour both the blended millet batter and the dal batter into a large bowl.

8.Add the black salt. Using your hands, mix the batters together thoroughly for a few minutes. This aerates the batter, which is crucial for fermentation.

9.Cover the bowl. For fermentation, use an Instant Pot on the Yogurt mode for 12 hours. If you don't have an Instant Pot, place the covered bowl in a warm spot in your kitchen (like inside a cold oven with the light on) for 8-12 hours, or until the batter has doubled in volume and appears bubbly.

10. Once fermented, your millet dosa/idli/uthapam batter is ready to use! Stir it gently before making your desired dish.

11. Use this versatile batter to prepare crispy dosas, soft idlis, or savory uthapams