High-Protein Millet Dosa Batter

In a large bowl, combine foxtail millet, little millet, quinoa, urad dal, and fenugreek seeds. Rinse well with water 2-3 times until water runs clear.

Add poha to the bowl, rinse again, and drain. Pour 2 cups of water, cover, and soak for 4-5 hours.

Drain the soaked ingredients, reserving the water. Transfer to a blender. Add 1/2 cup of the reserved water and grind to a smooth yet slightly grainy batter. Add more water if needed to get a pourable consistency.

Pour the batter into a large bowl. Add rock salt and mix well with your hand. Cover and let it ferment in a warm place for 6-8 hours or until doubled in volume and frothy.

Once fermented, gently stir the batter. Heat a cast-iron or non-stick dosa pan over medium heat. Lightly grease with sesame oil.

Pour a ladleful of batter onto the center of the pan and spread it in a circular motion to make a thin dosa. Drizzle a few drops of sesame oil around the edges.

Cook until the bottom turns golden and crisp, about 2-3 minutes. Flip if desired and cook for another minute. Fold and serve hot.

Repeat with the remaining batter, greasing the pan as needed.