In the ratio of 2:1 take urad dal and fenugreek seed, and rice, respectively. Soak them and grind them in a blender. Pour the mixture into a bowl add ragi or nachni flour to it. Pour water as required. Add sugar to the batter and whisk it one last time. Leave the batter for 1 hour. After an hour, take the batter and pour it on a warm flat pan and gentle spread it in a circular motion. Pour some oil on the dosa for the glaze. For peanut and coconut chutney: In a blender, take roasted peanuts, lemon juice, chopped green chillies, grated coconut, water, salt and oil. Blend it into a paste. Place the ragi dosa on a plate, along with peanut and coconut chutney.