Wash and soak foxtail millet in one bowl for 4-6 hours. In a separate bowl, soak urad dal and fenugreek seeds together for 4-6 hours.

Drain urad dal and fenugreek seeds. Grind them with 1/2 cup water to a smooth, fluffy batter. Transfer to a large fermentation vessel.

Drain foxtail millet and grind with 3/4 cup water to a smooth batter. Add this to the urad dal batter.

Mix both batters thoroughly with your hands. Cover and ferment in a warm place for 8-12 hours or overnight until doubled in volume.

Add salt to the fermented batter and mix gently. Adjust consistency with water if needed to achieve a pourable buttermilk-like consistency.

Heat a dosa tawa over medium-high heat. Reduce to medium once hot.

Pour a ladleful of batter in the center and spread in circular motions to form a thin round dosa.

Drizzle oil or ghee around edges and on top. Cook for 2-3 minutes until the bottom turns golden and crispy.

Flip and cook the other side for 1-2 minutes until lightly golden.

Remove from tawa and serve hot with coconut chutney, sambar, or your favorite accompaniment.