Soak Kodo millet, rice and urad dal, and fenugreek seed in water for about 4 hours (separate bowl)

Wash and prepare your grinder. Add the soaked urad dal.

And a generous amount of water to get it started. I usually add about 1 cup and see how that goes but this will totally depend on the quality of urad dal you use. My recurrent mistake was always not adding enough water to grind the urad dal.

It will take about 15 mins for the urad dal to be ground smooth. When you take a little batter and rub between fingers, it should be smooth and flowy. As the urad dal grinds, it will rise and turn fluffy. This is perfect.

Transfer the urad dal batter to a large enough container and set aside. You don’t have to wipe the grinder clean of the batter. When you grind rice, it will automatically get ‘cleaner’.

In goes the soaked rice next.
Rice doesn’t need as much water as the dal so add about 1 to 1.5 cups and see if it gets thick as you grind. When rice grinds, it will absorb the water so test in between and keep adding water as you go, a little at a time. Grind rice to a smooth paste too and this takes me around 25 mins or so in my grinder.

Then add Kodo millet grind till smooth. Once done, add this to the urad dal batter and top off with some salt. Mix gently so that the rice, Kodo millet batter, and dal get combined well.
The consistency should be fluffy and the batter should fall down easily from your spoon as you mix it.
Set aside this batter in a container that is only filled halfway with the batter to allow room for rising during fermentation.

You can add some fenugreek seeds/methi seeds when soaking the rice. It gives a nice fragrance to the batter.

Next day or while preparing the dosa add water and bring it to the dosa batter consistency. Mix everything together and heat a dosa tawa.

Take a ladle full of batter and spread it on the dosa tawa. Drizzle ghee or sesame oil and cook on both sides until fully cooked.

Kodo millet dosa is ready to serve with chutney or sambar, etc.