(Khelvaragu Idli/Dosa, Nachini idli dosa, Fingermillet Cakes)

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Ingredients
Ragi grains - 2 cup (You can also use 1.5 cups of Ragi Flour or Raikon instead)
Urad dal - 1/2 cup 
salt - 1 tsp 
oil - to grease the idli tray/ to make dosas
Method
1. Soak urad dal and ragi grains separately for minimum 3 hours or overnight.
2. Grind the urad dal separately till it become fluffy. 
3. Next grind the ragi seperately (if using ragi grains).
4. Mix the urad dal batter and ragi batter together with required salt.
          - If you are using ragi flour, grind the urad dal to a smooth batter and mix in the ragi flour to this. Add little water and mix to get a idli batter consistency.
5. Whichever method you follow, let the batter ferment overnight or until it doubles in volume.
         - If you are in a cold country, leave the batter in the oven with the light on to aid the fermentation process.
6. After it ferments, you can make idlis or dosa immediately. You can also store the batter in the fridge for 3-4 days.
  
Serving Suggestion
      - Serve this with any type of chutney or sambhar or any other gravy.
 

  

Ragi Idlis made with Ragi Flour

Ragi Idli with Ragi grains

  
Tips
      - Instead of grinding a seperate batter, you can use normal idli batter and mix some ragi flour with it.