Wash and soak foxtail millet, pearl millet and black lentil (urad dal) separately

Grind them separately into a smooth batter. Then mix well

Let the batter ferment overnight

Add salt to the fermented batter. Mix well

Using a ladle spread the batter on a hot tawa/griddle

When the dosa is nearly done pour a spoon of oil or ghee on top

Gently fold the dosa and remove from tawa

Crispy, delicious millet dosa

Millet Dosa served with chutney and sambar