Name: Ragi Idli Dosa Batter
Prep time: 720 min
Total time: 735 min

Dosa and Idli are the most popular breakfast food among the South Indian people. The primary thing you need to make these is the batter. The batter is mainly made with rice flour and dal. Today, I am going to share with you Ragi Idli Dosa Batter recipe.

Ragi is one kind of grain, which cultivated in many places of Karnataka and Andhra Pradesh. Ragi looks like mustard seeds, but some are red and some are white in color.

Now a days Ragi is very trending in food markets. It is widely used to make multigrain atta. And there are several cookies or biscuits prepared from Ragi.

Although we consider idli and dosa as south Indian Food, but now a days it is spreading across India. I Have fallen love with these food, when I had visited South India as a tourist.

In South India, you can find several varieties of Idli and dosa. Some of the popular one are Rava Idli, ragi idli, paneer dosa, egg dosa, onion dosa, Rava dosa and many more.

INGREDIENTS

1cup-240ml; 1tablespoon – 15ml ; 1teaspoon – 5ml;

Idli Rice flour – 1+1/2 cup
Ragi flour – 2/3 cup
Urad dal – 1/4 cup
Chana dal – 1 tbsp.
Toor dal – 1 tbsp.
Methi seeds – 1/2 tsp
Salt – 1+1/2 tsp
Water – 1+1/2 cup

Prep Time 12 hrs

Making Time 15 mins

Total Time 12 hrs 15 mins

Course Breakfast

Cuisine Indian

Servings 6 People

Equipment

Mixer grinder
Air Tight Container

Notes

1. Here I have mentioned about the Idli rice flour. To make it at home, soak the Idli rice for 4 – 8 hours in water. Once soaked, drain out the water by using a cotton cloth.

2. We need not to make a very fine powder out of it, little bit grainy also will work as good.

3. Caution, don’t dry the rice under the sun light after soaking. It will reduce the natural stickiness of the rice.

4. I have used normal ragi powder into the Ragi Idli Dosa Batter. If you do have whole ragi with you, you need to soak it for 4 hours and then grind.

5. Never soak rice with the dals. Else grinder will not grind the rice properly. Always grind rice, ragi and dals separately.

6. Rice does not needs water during grinding. Dals need around 1/2 cup of water to get blend properly. Ragi also needs 1/4 cup of water during the grinding.

7. When all ingredients are finely grinded, put them into a big bowl and use around 1 cup of water to make a thick to medium thick batter. Don’t use much water in first time, you can always add later as per your requirement.

8. Fermentation is the main thing to get proper texture of Ragi Idli Dosa Batter. For this you have to invest a perfect amount of time on the batter. If you are making Idli Dosa Batter in hot summer, then it will take around 8 hours (outside fridge) to ferment. But if you are making Idli Dosa Batter in cold winter, Then it will take around double of that time.

9. Don’t disturb (stir with spoon of spatula) the batter during the fermentation. Else the batter will not rise properly.

10. Follow the right measurement to make Ragi Idli Dosa Batter properly.

Keyword Dosa, Idli

How to make ragi idli dosa batter

Step 1: Firstly we need to soak all the ingredients like rice, ragi, dals and methi seeds. To do so, take 2 medium size bowls. Put the rice in one, in the one, dals and methi seeds in the other bowl.

Tips: Before putting them for soaking, wash them twice. After that fill water till they are submerged.

Step 2: Leave them for 4-8 hours to soak properly.

Step 3: Once the soaking is done. Drain out the water from the rice and dals. After that finely grind it. Don’t use water for rice, but you need around 1/2 cup of water for grinding the dals.

Step 4: Here, put all the grinded ingredients in a big bowl and mix them together using your hand. Try to break all the lumps in it.

Tips: I have mixed the batter in the air tight container’s bowl, where I have stored it for fermentation.

Step 5: It’s time to add the ragi flour in to the mixture. After that once again mix them together.

Step 6: Now add salt and little by little water into the mixture and make a little tight batter. In my case, I have used 1 cup of water to make the Ragi Idli Dosa Batter.

Step 7: In that stage, put the lid on of the container. leave it for over night or around 8 hours in room temperature.

Step 8: In the next morning you will get your perfect Ragi Idli Dosa Batter. To make Idli just use as it is. But in the case of dosa, use around 1/4 cup of more water into the batter.

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Frequently Asked Questions

What is Ragi idli Dosa batter made of?

Ragi dosa is made with ragi, rice and different types of dals. To Make ragi idli dosa batter, you can use either readymade ragi powder or normal ragi grains grinded.

Can we make both by using ragi idli dosa batter?

Yes. you can make both idli and dosa by using the same batter. In that case use the batter as it is for making idli, because idli needs thick batter. And for dosa, add little water into the batter, and then use it.

Can Ragi be cooked like rice?

yes, it can be. Ragi is a seasonal crop of some of the south Indian states. You can make anything using it. You can use grinded ragi flour for making roties and chapatis.

Even you can make khichdi by using the ragi grains. It take long time to cook, so if you are making khichdi, cook it for 4 whistle on low flame in a normal pressure cooker.

Can we eat ragi and rice together?

Yes you can, in this Ragi Idli Dosa Batter, I have used both rice and ragi together. And its tastes great.

Is Ragi Dosa good for weight loss?

Ragi is gluten free, which very much helpful for digestion. And it also help to control obesity.

Ragi Idli Dosa Batter