Take kodo millet , urad dal and methi in a bowl . Wash nicely and soak for about 4 hours . Just 30 mins before grinding , wash and soak poha with rest of the ingredients.
In a mixer / grinder , grind all the soaked ingredients adding very less water . if you intend to use same batter to make both idli dosa grind medium smooth . Transfer to a container , add salt and mix well . Set aside overnight / 6-10 hrs for fermentation
Morning the batter would have fermented well. Mix well before pouring into greased idli moulds / making dosa .
To make dosa :
Heat a tawa. Grease with oil.Pour a laddle full of batter..Spread it in circular direction .Drizzle few drops of oil or ghee around it.Cover and cook on medium flame for abt 1-2 mins.No need to flip over and cook . Once its done, the dosas come out easily from the tawa .
Fold and serve crispy kodo millet dosa accompanied with chutney or sambar or chutney powder of your choice.
To make Idli :
Heat water in a steamer.Grease idli molds with oil .Pour the batter into idli stand.
Steam for 10-12 mins on medium flame.Prick a tooth pick,if it comes clean it means its done.Allow it to cool a bit and remove from molds using a spoon or knife.
That's it soft, spongy and healthy kodo millet idlii's are ready to serve. Serve with Chutney / Sambar / Chutney Powder.
Take care while grinding batter don't add too much water . If required you can add next day while making dosa / idly . If you add too much water and grind to smooth , idlis will turn soft and sticky .
For best idli , its better to soak urad , methi n poha together n kodo millet seperate. Grind urad nicely to make smooth batter & later add soaked millet to the urad batter and grind ...so that millet becomes course .
Urad dal : Kodo millet proportion i have used is 1 : 4 ie if you are using 1 cup urad ; then take 4 cup kodo millet .
You can replace kodo millet with any other millet and follow the same recipe.