To a big bowl add 1 and ½ cups finger millet, ½ cup idli rice, ½ cup whole urad dal and 1 teaspoon fenugreek seeds. Rinse it well with water. Rinse at least 3-4 times until water is clear. After washing it for almost 4 times now water is clear. Soak it in water for 6 hours.

Once soaked, drain the water and give it a quick rinse again.

Drain out all the water. Wash the poha and keep aside. In a wet grinder add the soaked ingredients along with the poha and grind to a fine paste by adding a little water. Now grind the batter into a smooth consistency.

Check the consistency of the batter. For Idli, the batter should not be runny and be a bit thick. Like dropping consistency. Add salt and let the batter ferment overnight or for a minimum of 8-12 hours depending on climate.

This is after 8 hours. See how beautifully the batter has fermented.
Give a quick mix after fermentation.

Add the idli plates, add idli batter to the mold. Cook covered in medium flame for 10-12 minutes. Idlis are done. You can check by inserting a spoon or knife to check if it sticks then cook for few more minutes, if it comes out clean then the idlis are done. Switch off.Dip the spoon in water. Sprinkle little water over the idlis leave it for 2 minutes then remove the idlis gently.

Dilute the batter with little water to pouring consistency. Heat the dosai griddle until medium hot. Add 1/3 cup batter and swirl to cover dosai griddle. Sprinkle 1/2 teaspoon of Indian sesame oil / peanut oil or ghee. Cook until underside of the dosai is golden brown, about a minute. Flip once. Cook for a few seconds. Remove dosai from the griddle and repeat with remaining batter. Serve hot.

Now ready to serve finger millet idly and dosa...