• 1 Cup - Sama/Barnyard Millets/Kuthiravali
• 3/4 cup - Sabudana/Sago
• As Required - Oil
• To Taste - Sendha Namak/Rock Salt

1. Wash and soak Samvat rice/barnyard millets and sabudana/sago separately for 3 to 4 hours soak sago in a large bowl as they will expand after soaking.
2. Drain all the water and grind both samvat and sabudana together in to slightly granular, you don't have to add water to grind as sago absorbs water while soaking. If required add 1-2 tbsp water, the batter will become watery.
3. Transfer the batter to a large bowl, cover, and let it fermate overnight or for 6 to 8 hours. When ready to make idli, add sendha namak and mix gently to combine well.
4. To make dosa, heat tawa and pour 1 big ladle of batter, spread in a circular motion to make dosa, don't make it very large. Sprinkle oil on edges and cook until dosa sides leave the pan or become golden brown, don't be in hurry to turn the dosa. Flip dosa and cook for a min, repeat for rest (color of dosa differs in pictures due to lighting).
5. Serve hot or warm with peanut sesame chutney, phalahari dhaniya chutney, coconut chutney.

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