• Wash and soak millet and dal together in water for 3-4 hours. If using poha/aval/rice flakes then soak it together. I used cooked rice which can be added while grinding the batter
• After the said time, drain the excess water and grind the millet & dal along with cooked rice into a batter in a grinder. You can also use mixie to grind but then grind it in batches and use ice cold water to avoid excess heating of the mixie.
• Remove the batter to a clean vessel. Make sure the vessel is large enough to hold the batter when it rises. Leave it in a warm place and let the batter ferment for about 8-10 hours.

To Make idly/dosa

• Before making idly/dosa, Remove the required batter to another vessel, refrigerate the remaining batter. Add salt and a teaspoon of gingerly oil to the batter, give it a quick stir and let it sit on the counter for 15-20 minutes to come to room temperature
• Grease your idly moulds with little oil. Pour a ladle of batter into each mould. Steam cook for 10-12 minutes or until done.
• Once done, remove the idly from the plates, let it sit for 5 minutes in the plate. Remove it using a spoon and serve it hot with chutney of your choice. I always prefer podi with idly. Idly smothered with podi and ginger oil is heaven on my plate.

To make Dosa

• Ground batter will always be thick. To make dosa, remvoe the required quantity of batter to another vessel. Add salt and required amount water to get the batter to pourable consistency and mix well. I usually add 1 or 2 tablespoon of water to every ladle of batter.
• To make dosa,  heat a tava,  wipe it well with little gingely oil, pour a ladle of batter in the center of the tava,  spread it in to a thin circle, dot the edges with gingely oil. Let it cook until the edges turn brown & crisp. Flip and cook the other side for 30 seconds.
• Remove the dosa onto a serving plate and serve it along any chutney. I served it with vallarai keerai chutney.