Soak the millet and daal together in adequate water for 2-3 hours

Drain the water well post soaking

Blend the millet-Daal into a smooth paste using the buttermilk

Let the batter ferment for 6-8 hours in a warm place

Heat a teaspoon of oil a non stick /dosa pan and wipe it slightly using a tissue carefully

Add salt to the batter and mix well

Pour a laddful of batter in the center of the pan and spread a bit

Cook on Low heat until golden by adding a teaspoon of oil to the sides

Take off heats and serve immediately with your choice of chutnies and sambhar