Wash and drench millet/bajra, fenugreek seeds, urad dal, in warm water for 4 to 6 hours or until doubled in size. Before grinding, absorb the poha 1/3 glass water for 15 to 20 mins.
Channel the water from the dal and millet blend. Grind into fine paste utilizing crisp water.Once done, grind the drenched poha too and add it to the dal-millet paste and blend well.
Leave this batter to mature medium-term or until you see little bubbles over the best. Dissimilar to different batters it doesn't increment in volume yet you may watch minuscule bubbles and slight harsh smell to it. Following day, add salt to taste and alter the consistency to spreadable thickness.
Warmth a tawa until hot and pour a ladlefull of batter and spread it in roundabout movement like normal dosa. Shower few drops of oil along the edges and focus. Cook until brilliant in shading. When done, roll/crease present with coconut chutney, sambhar and nut chutney.
