Soak the sanwa millet in enough water in a deep bowl for atleast 2 hours.

Drain and blend in a mixer to a smooth mixture using 2 tbsp of water.

Transfer the mixture into a deep bowl, add the singhada flour, rajgira flour, buttermilk, ginger-green chilli paste and rock salt and mix well.

Cover with a lid and keep aside to ferment overnight.

Heat a non-stick tava, pour a ladleful of the batter on the tava and spread it in a circular motion to make a 5" diameter thin dosa.

Smear a little oil along the sides, cook till both the sides of the dosa turns golden brown in colour and fold over to make a semi-circle.

Repeat to make 7 more dosas.

Serve immediately with peanut curd chutney.