Wash the Millets multiple times to get rid of the dust.

Soak them with methi seeds for 5 hours.

In a separate bowl soak sabudana and urad dal for 5 hours.

Transfer the soaked and drained Barnyard Millets to a blender and grind them to a coarse consistency with just enough water to form a batter with dripping consistency.

Transfer this into a bowl (I used the inner pot) and set aside.

Next transfer the other bowl of soaked dal and sabudana into the blender and grind to a smooth consistency.

Transfer this batter mixture into the Barnyard Millet batter and mix them well.

Set the batter in a warm dry place and let it sit for about 10 hours. I used Instant Pot to bring a controlled environment.

If you are using an Instant Pot too, press the yogurt setting and let it sit for about 10 hours.

Transfer the fermented batter to a bowl and add water to the (cleaned) inner pot and turn on the “saute” mode to boil water.

As the water comes to a boil, grease the idli molds with a thin layer of oil.

Add a small amount of batter in each mold and stack them inside the Instant Pot.

Close the lid and set the Instant Pot in “steam mode” in the “venting” position. The timer function on the instant pot does not work in the venting position. So you have to use a separate timer and set it for 7- 10 minutes.

At about 7 -8 minutes, hot steaming Idlis will be ready. If not, let it sit for a minute and check again.

Grease a dosa pan or tawa with a few drops of oil. If you are using a non-stick pan, you do not need any oil.

Heat the pan on a medium flame for about 7-9 minutes and pour a ladle full of batter in the center of the Tawa.

Swirl and spread the batter thin.

Drizzle one teaspoon of oil and allow to cook on medium-high heat with a cover on top.

Cook until the top appears cooked and sides turn golden.

Flip the dosa when the edges begin to rise from the pan.

Cook on both sides if you desire.

Repeat the procedure with the remaining batter.