Start grinding the urad dal with fenugreek seeds first by adding little water in frequent intervals. When the bubbles starts to appear and the batter is fluffy, it's done. I have added approximately one cup of water to grind the urad dal.
Then add the ragi flour to the urad dal batter and run the blender. Blend it until the ragi combined well with urad dal. Then transfer the urad dal ragi batter to a separate vessel.
Then filter the water completely from soaked Idli rice and grind by adding water little by little. Grind it till smooth or little coarse.
Transfer the rice batter to the same vessel urad dal ragi batter is transferred and add required salt. Mix well with your hands. Let it ferment for overnight or at least eight hours. Next day the batter should be raised as shown (right hand side image).
Now you can start make ragi idlis using the batter. Heat the Idli pot with one cup of water and fill the mould of idly plate with batter. Steam it for 8 to 10 minutes. Then unmould the idlies from the plate.
For ragi dosa's add little water to the batter. Heat a tawa, spread the dosa thin in circular motion. Cook it for 2 minutes. Once done flip the dosa and cook it for a minute. Remove from the pan once done.
Serve the ragi Idlis / ragi dosa's with curd, chutney or Sambar of your choice. We had it with mint tomato chutney and Idli podi.