1.Separately wash black gram and little millet rice thoroughly with water.
2.Add methi seeds to the black gram and soak the mix for 4 hours.
3.Soak little millet rice separately for 4 hours.
4.After soaking, grind black gram and little millet rice into a smooth batter separately.
5.Mix both batters and allow to ferment for about 4 hours.
6.Mix salt to the batter and allow it to ferment for another 30 minutes.
7.Grease the idli mould with oil.
8.Pour batter in to the idli mould and steam for 15 to 20 minutes.
Serve little millet idlis hot with sambar and chutney