Increase the heat and bring the mixture to a boil. Once it’s boiling, reduce the heat to low, cover the pan, and let it ...

Saute until onions are soft. Add the rinsed millet and mix well. Pour in water and add salt. Cover and cook for 10-12 minutes until the millet is soft and fluffy. Serve hot with coconut chutney.

Cover it and allow it to ferment in a warm place ... then remove it from the griddle. Serve the millet crepe hot with coconut chutney (link to the recipe) and sambar (link to the recipe).