Ragi idli batter can be made in multiple ways. We can also use the ragi batter to make ragi dosai. This dish goes well with Coriander leaves Chutney.
Ragi Idli and Dosai
Course: BreakfastCuisine: IndianDifficulty: Medium
Servings
10
servingsSoak time
8
hoursCooking time
15
minutesFermentation
8
minutesRagi idli batter can be made in multiple ways. We can also use the ragi batter to make ragi dosai.d
Ingredients
- Method 1:
whole ragi grain – 1 cup
Idli Rice – 1 cup
Urad dhal – ½ cup
Fenugreek seeds – 2 teaspoons
- Method 2:
Ragi Flour – 2 cups
Idli Rice – 1 cup
Urad dhal – ½ cup
Fenugreek seeds – 2 teaspoons
Salt – 1 teaspoon or as per taste
Directions
- Method 1 (Using whole ragi grain)
- Soak all ingredients.
- Grind ragi and rice to a fine paste.
- Then grind urad dhal and fenugreek into smooth paste. Mix both these and add enough salt and make a batter.
- Keep it for at least 8 hours for fermentation. Then make idli as usual.
- Method 2 (Using Ragi flour)
- Soak ingredients from above except Ragi.
- Grind the rice, urad dhal and fenugreek to a fine paste.
- Add 2 cups ragi flour to this along with salt and make a batter.
- Ferment it and make idli.
- Method 3 (Using regular Idli Batter)
- Add a cup of ragj flour to the normal idli batter (about 2 cups of batter).
- Add a pinch of salt and ½ teaspoon “Fruit Salt” and mix it well and make idli.
- Tips
- followed the method two and seasoned the batter with little mustard, urad and bengal gram dhal, red chilli and few curry leaves.
- Making Dosa
- With the same batter, we can make dosa also. Just add little water to the batter and make it slightly thinner than the idli batter.
- Heat Tawa and grease it. Pour a ladle of dosa batter and spread it to a thin circle.
- Pour a teaspoon of oil around the corners and cook for few seconds.
- Flip it over and cook other side also.
- Serve with Coriander Chutney.