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Ingredients:

For Ragi Idli Batter:

1 cup whole ragi grains
1 cup idli rice (or regular rice)
1/2 cup urad dal (split black gram)
1/2 teaspoon fenugreek seeds (methi)
Salt to taste
Water for soaking

For Ragi Dosa:

The prepared Ragi Idli batter
Water (if needed to adjust the consistency)
Vegetable oil or ghee for cooking dosas

Instructions:

For Ragi Idli Batter:

Wash the ragi grains, idli rice, urad dal, and fenugreek seeds together. Soak them in enough water for at least 6 hours or preferably overnight.
After soaking, drain the water and grind the mixture to a smooth batter using as little water as possible. The batter should be slightly coarse compared to regular dosa batter.
Add salt to the batter and mix well. Cover the bowl and let it ferment for 8-12 hours or until it doubles in volume. The fermented batter should have a slightly sour aroma.

To Make Ragi Idli:

Grease the idli plates with a little oil or ghee.
Pour a ladleful of the Ragi Idli batter into each idli mold.
Steam the idlis in an idli steamer or any steamer for about 15-20 minutes or until they are fully cooked. You can check for doneness by inserting a toothpick or a knife into an idli; it should come out clean when they're ready.
Let the idlis cool for a few minutes, then remove them from the molds.

To Make Ragi Dosa:

If you'd like to make Ragi Dosa instead of idli, you can use the same batter. To adjust the batter consistency for dosa, you might need to add a little water. The dosa batter should be slightly thinner than the idli batter.
Heat a non-stick or cast-iron griddle (tava) over medium-high heat. Grease it with a little oil or ghee.
Pour a ladleful of dosa batter onto the center of the hot griddle.
Quickly spread the batter in a circular motion to make a thin, round dosa. Drizzle a little oil or ghee along the edges.
Cook the dosa until the edges start to lift and the bottom is golden and crisp.
Flip the dosa and cook the other side until it's lightly browned.
Serve the Ragi Dosa hot with your choice of chutney or sambar.