### TranslatedIngredients: 2 cups Foxtail Millet,1 cup Idli Rice,1 cup White Urad Dal (Split),1 teaspoon Methi Seeds (Fenugreek Seeds),Idli Dosa Podi (Milagai Powder) ### PrepTimeInMins: 520 ### CookTimeInMins: 45 ### TotalTimeInMins: 565 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: South Indian Breakfast ### Diet: Diabetic Friendly ### TranslatedInstructions: To begin making the Foxtail Millet Podi Dosa Recipe, we will first rinse all the ingredients and soak the millet, rice together in a bowl and the urad dal and fenugreek seeds in another bowl. Soak them for at least 6 hours.Grind urad dal and fenugreek seeds in a  mixer grinder to make it to a smooth and fluffy batter. Pour the ground batter to a large mixing bowl. Next grind the rice using just enough water to make a smooth batter. Add it to the urad dal batter, add 3 teaspoons salt and stir well to combine the batter. Cover the batter and place it in a warm place to ferment until it doubles in size (about 6 to 8 hours)Once the batter is fermented you can make idlis or dosas out of it.Method to Make Podi DosaHeat a skillet or dosa tawa over medium heat and grease if it an iron skillet. Pour a ladleful of the millet dosa batter on the skillet and spread in a circular motion to make a thin crepe. Drizzle a teaspoon of oil or ghee around the dosa and cook until it gets golden brown and crisp.Once done, sprinkle the Idli Milagai Podi over the dosa batter and fold into half and serve.Proceed the same way to make the remaining dosas.Serve the Foxtail Millet Podi Dosa along with Bottle Gourd Peel Chutney Recipe for breakfast or even make it for a tea party or a weeknight dinner.