Take ½ cup of the dosa mix in a wide bowl and to that add a tsp of gingelly oil and mix well.
Now add the luke warm water 1 tbsp at a time, and mix the flour to form a dough.
Apply some gingelly oil in your palm and take a small gooseberry sized dough and roll into a small ball. Prepare similar balls with the remaining dough. Make sure you cover the dough with a damp cloth.
Now grease the idli plate or tray with gingelly oil and place these balls on the tray. Steam them for about 15 to 18 minutes.
You can cook these balls in your desired way either in the microwave or by using any steamer. I used my idli cooker, but steamer tray instead of idli trays.
Let it cool for about 5 minutes and remove the balls from the tray.
In a separate pan or kadai heat the coconut oil and add the mustard seeds, urad dal, and channa dal.
As they start to splutter, add the curry leaves and red chili.
Saute for 30 seconds and add the steamed balls.
Add turmeric powder, salt, and red chili powder and mix them gently.
Let it cook for a minute and then add the grated coconut and mix again.
After a minute turn off the heat. Garnish with cilantro and serve hot.
As the millet flour already had hing, I did not add it separately.
You can use any millet flour or mixed millet flour for this recipe.
Do not add the entire water while preparing the dough. Make sure you add 1 tbsp at a time.
Make sure you cover the dough and rolled balls with a damp cloth to prevent the balls from drying up.
There are different variations to this recipe. You can skip red chili powder and add your favorite spice mix or keep it simple without any spice mix as well.
Last but not least, adjust the salt and spice as per your preference.