Ragi idli dosa recipe, Healthy Ragi idli dosa without the addition of rice or millet. Ragi idli batter recipe with full video and step-by-step instructions.
Idli is a popular and staple breakfast of South India. Ragi | Finger millet is a very healthy whole grain with lots of health benefits. We usually use Ragi flour in most of the recipes like puttu, idiyappam, ragi soup, and many more. Ragi is very healthy for babies too. We make sprouted ragi flour at home and make porridge out of it and give it to babies. Healthy experts say that Ragi is very good for diabetics, weight loss and may help in hormonal imbalances in women.
We usually use Idli rice or any millet like varagu | kutharaivali while making ragi idli batter. But this one is only with 2 main ingredients. We are using Whole ragi and urad dal for making this Ragi idli dosa.
Any millet batter tends to ferment very soon than the regular idli batter. But in winter you can keep this for fermentation for 10 – 12 hours. I learned this recipe from my dear friend Banu. She makes it very often at home.
Check out our complete collection of Millet recipes.
Also, check out other popular idli recipes, Kanchipuram Idli, Ragi rava idli, Sago idli, green peaas idli, Soft idli
Ragi Idli dosa recipe
Ragi Idli dosa recipe
Ingredients
- 1.5 cups of whole ragi
- ½ cup urad dal
- ¼ tsp venthayam | methi seeds
- Water to soak and grind
- Salt as needed
- Oil to make Idli and dosa
Instructions
- In a wide bowl, add ragi, urad dal and vendhyam.
- Wash and soak this in water for 4 hours.
- Later grind this into a smooth batter in grinder or mixie.
- I prefer to grind this in wet grinder only.
- Once done, add salt and mix well using your hands.
- Transfer to a vessel and cover it and keep it aside for 5-6 hours.
- If you are living in a cold country, you can leave it for fermentation, over night too.
- I usually wrap the vessel with blanket and keep it inside the kitchen shelf, during winters.
- Once it is fermented, you can make idlis.
- Both Idli and dosa comes out very well with this batter.
- You can make soft idlis and crispy dosas.
- Do not mix the batter, take the top portion of the batter and pour this on greased idli plates.
- Steam for 8-10 minutes in medium flame.
- Leave it for 2 minutes and then take it out using a spoon.
- Without mixing the batter, you can make idlis for 3 days.
- For making dosas, mix the batter well and add little water to it.
- Heat a tawa and pour a ladle of batter into it.
- Spread into thin dosa.
- Drizzle oil around this.
- Once cooked on one side, flip it on to the next side.
- Take out from the tawa.
- Ragi dosa is ready.
- You can store this batter for 4-5 days.
Video
Notes
2. In summer this batter tends to ferment very quickly, so do not keep the ragi idli dosa batter for a very long time.
How to make Ragi Idli dosa
- In a wide bowl, add ragi, urad dal and vendhyam.
- Wash and soak this in water for 4 hours.
- Later grind this into a smooth batter in grinder or mixie.
- I prefer to grind this in wet grinder only.
- Once done, add salt and mix well using your hands.
- Transfer to a vessel and cover it and keep it aside for 5-6 hours.
- If you are living in a cold country, you can leave it for fermentation, over night too.
- I usually wrap the vessel with blanket and keep it inside the kitchen shelf, during winters.
- Once it is fermented, you can make idlis.
- Both Idli and dosa comes out very well with this batter.
- You can make soft idlis and crispy dosas.
- Do not mix the batter, take the top portion of the batter and pour this on greased idli plates.
- Steam for 8-10 minutes in medium flame.
- Leave it for 2 minutes and then take it out using a spoon.
- Without mixing the batter, you can make idlis for 3 days.
- For making dosas, mix the batter well and add little water to it.
- Heat a tawa and pour a ladle of batter into it.
- Spread into thin dosa.
- Drizzle oil around this.
- Once cooked on one side, flip it on to the next side.
- Take out from the tawa.
- Ragi dosa is ready.
- You can store this batter for 4-5 days.
- You can grind the batter in mixie, but grind in batches and use cold water for grinding the batter.
- In summer this batter tends to ferment very quickly, so do not keep the ragi idli dosa batter for a very long time.
