• 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. Heat water in idli cooker or steamer and grease idli plates (if using wet cloth lay that on idli plate) fill each impression with a ladle full of batter or until 3/4.
4. Place idli plates on steamer or idli cooker and steam for 8 to 10 mins or until cooked off the flame and allow to cool for 5 mins before you open the steamer.
5. Sprinkle little water on each plate, use a spoon to scoop out idli. If using cloth then gently invert the cloth to remove idli.
6. 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).
7. Serve hot or warm with peanut sesame chutney, phalahari dhaniya chutney, coconut chutney.

Notes

• If cooking soda is allowed in your fasting rules then add 1/4 tsp of soda in batter before fermenting, it will help to yields soft idlis. I didn't add soda.
• You can prepare tadka of cumin, finely chopped curry leaves, grated ginger, and add into the batter before steaming idli to add more flavors.

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