Soak the rice and urad dal overnight. Grind with required quantity of water into a smooth paste.
Add the ragi flour, salt, red chilli flakes and enough water to form a batter of pouring consistency. Ferment for 6-7 hours.
Heat a non-stick tawa / griddle and spread a ladleful of the batter. Spread in a circular motion. Drizzle some oil over it and around the edges.
Cook on a low flame till one side is done. Flip it over and cook the other side too. Remove on a plate.
Make similar dosas out of the remaining batter. Serve them hot along with coconut chutney and sambar.
