Instructions

In a bowl, rinse and then soak the rice with poha for 4-5 hours.
In another bowl, rinse and soak the urad dal with the fenugreek seeds for 3-4 hours.
grinding ragi dosa batter
Drain the rice & poha and then in a wet grinder, first grind the rice and poha, adding about 3/4th cup water till smooth. A fine granular consistency is also fine.
Pour the rice batter in a deep bowl. Remove the batter clinging at the sides with a spatula and add in the bowl.
Drain the urad dal. Then in the same grinder grind the urad dal and methi seeds till you get a smooth and fluffy batter. Add 1/2 cup water in parts while grinding the urad dal.
Pour the urad dal batter in the same deep bowl. Mix well.
Add the ragi flour and 1/3 to 1/2 cup water. Again mix very well. There should be no lumps in the batter.
Stir in salt. Close the bowl with a lid. Not airtight but just kept over it.
Keep the ragi dosa batter in a warm place for 8 to 9 hours or more till the batter doubles up and is well fermented.
If the batter does not increase in volume, then just add 1.5 to 2 tbsp yogurt and 1/4 tsp baking soda in the batter. Stir and let it sit for some 30 minutes more and then proceed making with the dosas or idlis.
making ragi dosa
Heat a iron griddle or tava or a non stick pan. Dip half of an onion in oil and smear the oil on the iron tava or griddle. If using non stick pan, then don't smear oil.
Pour a ladle of the batter and quickly spread the dosa with the help of ladle in a circular motion.
Let the one side cook. Drizzle with 1/2 to 1 tsp oil on the top and sides.
Flip and cook the other side of dosa till crisp and browned.
Instead of cooking the ragi dosa on both sides, you can just cook one side.
For cooking only on once side, after spreading the dosa batter on the hot tava, sprinkle oil on sides and top.
Cover the dosa with a lid and cook till the base gets golden and the top is also cooked.
Remove and serve the ragi dosa hot with coconut chutney and vegetable sambar.