Grind the soaked jowar and the dal separately with required quantity of water till smooth. Mix together and add salt to taste. Give it a stir and cover. Leave aside to ferment overnight. Adjust water to make the batter of pouring consistency.
Idli - Pour spoonfuls into greased idli moulds and steam for 15 minutes. When cool, demould them and transfer to a serving plate.
Dosa - Heat a non-stick pan and pour a ladleful of the batter and spread it into a circle with the back of the ladle.
Drizzle some oil around the edges and fry till the both sides are done. Make similar dosas in the same way and serve these yummy idli-dosa combo with coconut chutney and sambar.
