Wash and soak urad dal and methi seeds for 7-8 hours.

After 8 hours drain the water.

Add this to grinder jar.

Add little water and grind it to fine paste. Add oats and little water.

Grind again to a smooth batter.

Remove the batter in a big bowl. Add bajra flour.

Add little more water if required and mix it with your hands or with ladle.

Batter consistency should be slightly thick.

Cover and keep aside to ferment for 10-12 hours or overnight.

Batter has fermented nicely.

Add salt and mix.

Mix well. Add water incase batter is too thick. Consistency of the batter should be like dosa batter.

Heat tawa/ griddle on slow flame until moderate hot. Pour a ladleful of batter on it. Spread it with the back of the ladle. Drizzle few drops of oil on top. Cook on slow flame.

Dosa will turn golden and crispy.

Change the side and cook on medium slow for 1-2 minutes.

Roll it or fold it. As you like. (After every cooked dosa turn the flame to slow and wipe it with a wet cloth.)

Bajra oats dosa is ready. Transfer to a serving plate and serve hot.