Wash and soak Samak rice/barnyard millets and sabudana/sago separately for 3 to 4 hours.

Soak sago in large bowl, with water level as such that the sago is just immersed in water, as they will expand after soaking.

Drain all the water and grind both samak rice and sabudana together in to slightly granular textured paste.

Add a little water if required, otherwise you don't have to add water to grind as sago absorbs water while soaking.

Transfer the batter in a large bowl, cover and let it ferment over night or for 6 hours.

When ready, to make idli, add sendha namak and mix gently to combine well.
(Don't over whisk the batter).

Heat water in idli cooker or steamer and grease idli plates and fill each pit with a ladle full of batter or until 3/4th full.

Place idli plates in steamer and steam for 8 to 10 mins or until cooked.

When cooked switch off the flame and allow to cool for 5 mins, thereafter use a spoon to scoop out idli.

To make dosa- Heat a non stick tawa and grease it slightly with peanut oil.

Pour 1 big ladleful of batter and immediately spread in circular motion to make a dosa, don't make it very large, otherwise it might break

Drizzle oil on the edges and cook until dosa sides leaves pan or becomes golden brown, don't be in hurry to turn the dosa.

Flip the dosa and cook for a minute, fold and take it out in a plate.

Repeat the process for rest of the batter.

Serve hot or warm with peanut-sesame chutney, falahari mint coriander chutney, or coconut mint curd dip.

For the dip-Mix all ingredients and make a paste in the food processor add some salt to taste and few drops of lemon juice and mix well.

For tempering
Heat oil in a tadka pan.
Add mustard seeds and curry leaves
When all spices splutter, add this tempering to the coconut chutney.