Wash the Brown top Little millet / Samai in 5-6 turns of water till the muddy water turns clear. Add 1 inch of water above the millets in a large soaking bowl. Soak for 6 hours

Similarly wash and soak the Urad dal with the methi seeds for 6 hours with 1 inch water.

After 6-8 hours, grind the urad dal to a smooth butter like consistency.

Drain the water from the millets and grind this too to a smooth batter.

Mix both the batters well in a large bowl and add salt.

Mix throughly. Cover and ferment overnight.

The next morning, gently mix the fermented batter.

Unlike Idli or Normal Rice based dosa batters, millet batters don’t rise a lot.

Heat an iron skillet / non stick tava.

Add 1-2 tsp of water if needed to bring the batter to a pouring consistency

Spread a ladle or two of the batter to a thin dosa.

Drizzle oil / ghee around the dosa, let it cook crisp on one side.

Simply flip for 5 seconds and serve this Samai Dosai with Sambhar or chutney

The remaining batter can be refrigerated for upto 5 days.

With the remaining batter, thick uttapam with onions / tomatoes can be made as a variant with the remaining batter

Always remember to bring the refrigerated batter to room temperature before making dosa / idli.