1

To begin making Homemade Ragi Idli & Dosa Batter, soak the rice and ragi together in water such that the all the ingredients are completely immersed in water. The level of water should be an inch above the rice in the bowl. Let it soak for about 6 hours or overnight. 

2

Soak the urad dal and methi seeds in water such that all of the dal is completely immersed in water. The level of water will be 2 inches above the dal in the bowl. Let it soak for about 6 hours.

3

Once soaked, you can grind the batter.

4

First grind the urad dal into a fine smooth batter. While grinding just enough water to make it into a very very smooth batter. The batter will look fluffy.

5

Grind the rice and ragi into a smooth batter, adding just the required amount of water to grind into a almost smooth batter. Adding too much water will make the mixture too watery. If required grind a little at a time to get a almost smooth batter .

6

The rice, ragi batter is a just slightly coarser, but the urad dal batter is super smooth.

7

Combine the urad dal batter and rice ragi batter, add salt to taste and set aside for at least 12 hours or overnight until the ragi idli dosa batter ferments. You will notice the batter would have risen in volume.

8

Hence you should place the Ragi Idli & Dosa Batter in a large container so it has enough room to increase in its volume.

Note on fermenting the Ragi Idli & Dosa Batter

1

Fermenting has to take place where the weather is warm. So ideally in summer, the batter ferments very well and doubles or triples its quantity.

2

But in cold places, the batter has to be kept in an oven. If your oven has light, then turn on the light for a few hours with the batter in the oven. Once the oven is warm, turn off the light and let the batter ferment.

3

If your oven does not have a light, then preheat the oven to warm, turn off oven then keep the Homemade Ragi Idli & Dosa Batter in the oven to ferment. This process can be mastered with experience.

Method For making Ragi Idlis from the Ragi Idli & Dosa Batter

1

The freshly fermented Homemade Ragi Idli & Dosa Batter is great for making idlis. So typically and traditionally, the first day after the rise, we made ragi idlis at home and there after it is great for making dosas as well.

2

For making ragi idlis do not dilute the batter with water.

3

When making ragi dosas you can optionally dilute the batter with a little water to help in easy spreading.