Ragi sprouts                     : 2 cups

Urad dal                           : 1/4 cup

Salt to taste

Oil as needed

Soak ragi for  12 hours. Then drain the water and tie it in a muslin cloth and hang it. Spray little water every 5 hours.  After 24 hours you can see tiny sprouts. Keep it for more time to get longer sprouts.

Soak urad dal for 1 hour.  Grind urad dal and sprouted ragi  seperately. Add salt and keep the batter overnight to ferment. 

Next day morning mix the batter well.  Heat a dosa tawa and pour one full ladle of the batter and make thin round dosa,  drizzle oil on the sides.  When it becomes crispy  remove it from the tawa. 

Serve it with coconut chutney or onion chutney  or any chutney of your choice.