Soak millets n urad dal in water for 6 to 7 hrs. Then grind to a fine batter.

Ferment overnight. Mix well and on a hot tawa spread the ladle full of batter. Cook on low flame first then increase the flame to get crispy dosa. Once golden brown flip. Then serve with any chutney.For Idlis grease Idli plates n pour a ladle of battee onto Idli plates. Steam for 10min.
Tomato onion chutney:

Take a kadai add 1tbs oil add 1tbs urad dal, 1tbs chana dal, 2tsp cumin seeds n 5 to 6 red chillies. Saute.

For Idlis grease Idli plates n pour a ladle of battee onto Idli plates. Steam for 10min.
Tomato onion chutney:

Take a kadai add 1tbs oil add 1tbs urad dal, 1tbs chana dal, 2tsp cumin seeds n 5 to 6 red chillies. Saute.

Add tomatoes, garlic, small lemon size tamarind, bunch of curry leaves. cook till tomatoes aur mushy. Add 2tsp salt. Once cool grind to a paste and add tadka or tempering to it.

Then serve it