Ingredients for Ragi Dosa:
Ragi flour – 1 1/2 cup
Urad Dahl/Split Black Gram – ½ Cup
Green chillies – 2 to 4 chopped
Rice – 2 tsp
Soak Urad Dahl for 4 to 8 hours. Grind to a batter and add the Ragi flour and mix well. Add water if the batter is thick, it wants to be pretty thin. Keep it in a warm place to ferment for 5 to 6 hours. An oven with a pilot light is perfect. They stay about 100 degrees. Heating an oven then turning it off and placing the batter in a container with a blanket or towel around it works but an electric blanket around the batter in a container is also a solution I have used. If you live somewhere warm, your lucky. Anyway you make it happen, the heat is what allows the batter to lightly ferment.
Gently fold the chillies and salt into a dosa batter. Batter should be thin.
Pour 1 ladle full of the above batter onto a hot dosa tawa.
When it is brown in colour, remove it. No need to flip and cook the other side.
Ragi Dosa is ready.
Serve with coconut chutney or sambar or both!