Recipe 1:
Soak Ragi for 12 hours, drain and keep it for spouting for 12 hrs, grind with water, and boil to prepare porridge with a thick consistency. This can be taken with your sambar and pickle. This is better than ragi flower because this has more fibre.
Recipe 2:
Soak 3 glasses of Ragi for 8 hrs. Soak 1 glass of Urad dhal along with a little methi for 2 hrs. Grind urad dhal and methi first, then grind ragi. mix well, and add salt to taste. You need not ferment this. Instant Dosa can be prepared and it will be very soft. Refrigerate remaining and reuse it
For Dosa, if you have Samai (little millet), Kambu (Bajra), Red Cholam (Jowar), you can soak and add them along with Ragi for grinding.
