Ragi Dosei / Finger Millet Dose/Dosa

You will Need: 
Black Gram/Urad Dal - 1/4 Cup
Dosei Rice - 1 Cup
Ragi/Fingermiller - 1 Cup
Salt to Taste

You will have to: 

Batter: 
Soak Urad Dal, Dosei Rice and Ragi for 2 hours
Grind it in a mixie/Grinder
Add Salt and store it in a vessel
Let it ferment for 8 hours or let it sit overnight.
Dosei batter has to be a little watery than the regular dosei batter. This will make the dosei crisper.
Heat Dosei Pan (tawa) and pour a laddle full of batter and spread it like you make any other dosei. It should be thinner than the regular dosei.
Cook until Dosei is crispy (or according to your taste)
If needed, cook on both sides.

Skill Level: Intermediate
Serves: 6 -7 people

Preparation time: 8 hr 45 minutes (including Fermenting Time
Cooking time: 15 -20 minutes 
Goes well with Butter,Coconut Chutney, Aloo Sabji, Chutney pudi/Powder

Tips:
(i) Make the dosei batter a little watery than the regular dosei batter to get crisp dosei. It can be a little thicker than Neer Dosei batter. Unless I have a video for this I am not sure how to explain this.  :)