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Steps to Follow 1) Rinse little millet and grind it coarsely in a mixer to make rava. 2) Soak the little millet rava for at least six hours. 3)Rinse and soak skinned black gram and fenugreek seeds for four hours prior to grinding. 4)Add the soaked skinned black gram and fenugreek seeds to a wet grinder and grind until half done. 5)Add cooked little millet rice (or soaked beaten rice) and continue grinding until a smooth batter is formed. 6)Mix the skinned black gram batter with the soaked little millet rava thoroughly. 7)Set the batter aside for six hours or overnight to allow fermentation. 8) Take the required fermented batter, add salt, and add a little water if needed to adjust consistency. 9)Grease idli plates with desi cow ghee and pour the batter into the moulds. 10)Steam the idlis for 8–10 minutes on medium flame. Note: Do not discard the water used to soak little millet rava; it must be used for grinding, as nutrients leach into the water.

Steps to Follow:

1)Rinse and soak skinned black gram and fenugreek seeds for 4 hours

. 2)Rinse and soak barnyard millet for

at least 6 hours . 3)Soak beaten rice for

10 minutes

prior to grinding. 4)Grind all ingredients in a wet grinder using the

soaked millet water

until smooth. 5)Ferment batter for

6 hours or overnight

. 6)Add salt just before making dosas. 7)Heat iron tawa, grease lightly with oil. 8)Spread batter in circular motion and cook on medium heat .

Note:

Dr. Khadar Vali recommends fermented dosa at least once a week for gut health.

Steps to Follow:

1)Rinse and soak kodo millet for 6 hours.

2)Cook millet and toor dal separately until soft.

3)Cook vegetables in tamarind water.

4)Add bisi bele bath powder and salt.

5)Combine millet, dal, vegetables.

6)Prepare tempering and mix into bath.