Wash and soak the mapillai samba rice, varagu (kodo millet), whole urad dal, methi seeds, toor dal, and chana dal for 4 hours.

You can use any millet of your choice.

After 4 hours, drain the water and grind this into a smooth paste in a mixie or grinder.

I used my grinder for grinding the batter.

Add enough water to grind the batter.

If grinding in the mixie, add cold water. This will avoid the mixie heating up.

Transfer to a big vessel and add salt.

Mix well with your hands. This will aid fermentation.

Keep it in a warm place for 6-7 hours. Usually, millet-based batters will ferment soon. So, if you are living in hot weather conditions, in 4-5 hours the batter will get fermented.

Once it is fermented, mix well.

Take out a small portion which you are going to use and add little water to bring out the consistency.

Since we use the batter for 2 days, if you add water in all the batter, then it won’t taste good.

Also keeping the entire batter outside for few more hours will make it sourer.

Heat a dosa tawa. Pour 1.5 ladles of Mapillai samba dosa batter to this and make a thin circle.

Drizzle oil on the top.

Once one side is cooked, flip it gently.

Cook for few seconds and take out the dosa.

Serve with chutney or sambar.

We had with red chili coconut chutney.