Rinse the millet with enough water twice and then soak it for at least 4 hours. Similarly rinse the blackgram lentils and fenugreek seeds, soak them also for 4 hours.

Just before grinding, soak the rice flakes in enough water for about 10-15 minutes.

After soaking, the millet would be turned soft. Take it in mixer jar and grind to fine puree adding water as needed. Transfer the batter to a wide bowl.

Next in the same mixer jar add soaked lentils, fenugreek seeds and rice flakes. Grind them together along with required water. Transfer this batter as well to the same bowl. Mix thoroughly and let it ferment for about 8-10 hours.

Next morning after good hours of fermentation, the batter would have raised. Adding salt mix it well. Heat a dosa skillet smearing oil, as it gets heated pour a ladle full of batter at the center.

Do not spread the batter, drizzle some oil over it and cook coveing with lid. You can find the set dosa with nice porous texture on top. Carefully remove from the skillet and continue with rest of the batter.

Soft and healthy barnyard millet set dosa is ready to serve with coconut chutney and sambar of your choice.

The batter should be of dosa batter consistency.

Good hours of fermentation is important for soft set dosa. In warm area it may take 8-10 hours to get ferment and in colder regions few more hours are required.

It's not necessary to cook the other side of set dosa.