How To Make Homemade Ragi Idli & Dosa Batter
The Homemade Ragi Idli & Dosa Batter Recipe is a simple and nutritious batter made from idli rice, ragi and urad dal - makes a perfect batter to prepare idlis and dosas any time of the day.
The Homemade Ragi Idli & Dosa Batter Recipe is a simple three stage process - soaking, grinding and fermenting. This recipe of ragi idli & dosa batter is made by soaking the rice and lentils and millets like ragi, barley, jowar, bajra and then grinding it into a smooth batter.
This Homemade Ragi Idli & Dosa Batter Recipe, once fermented, is used in making idlis, dosas and uttapam. This batter for making dosas is a hand me down recipe from my mother and her mothers. The same batter can be used for making super soft ragi idlis and crisp ragi dosas as well.
The addition of ragi and millets into the idli and dosa batter, makes it an indian diabetic recipe that you can serve for breakfast lunch or dinner.
Did you know Ragi is rich in calcium, helps in weight loss, has a high fiber content, battles anemia, reduces blood cholesterol and also regulates blood sugar levels. Because of its low glycemic index, it helps reduce food cravings and slows down absorption of starch, thus helps in regulating the blood sugar for diabetic.
Idli are rice and lentil steamed cakes and Dosa's thin lentil and rice crepe called dosa is an all time favorite south Indian breakfast dish savored all over the world. Children love this lentil crepe and make a very filling and healthy meal. This can be served to children over the age of 12 months and have learned the art of chewing. You can make it like a pancake, by adding your desired vegetable toppings to make it an uttapam.
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25 Ragi idli or dosa
Ingredients
- 1 cup Idli Rice , a special rice available in Indian stores for making idli and dosas
- 2 cups Ragi Seeds
- 1 cup Barley (seeds)
- 2 cups White Urad Dal (Whole)
- 2 teaspoons Methi Seeds (Fenugreek Seeds)
- Water , for soaking
How to make How To Make Homemade Ragi Idli & Dosa Batter
To begin making Homemade Ragi Idli & Dosa Batter, soak the rice, ragi and barley together in water such that the all the ingredients are completely immersed in water. The level of water should be an inch above the rice in the bowl. Let it soak for about 6 hours or overnight.
Soak the urad dal and fenugreek in water such that all of the dal is completely immersed in water. The level of water will be 2 inches above the dal in the bowl. Let it soak for about 6 hours.
First grind the urad dal into a fine smooth batter. While grinding just enough water to make it into a very very smooth batter. The batter will look fluffy.
Grind the rice, ragi, barley into a smooth batter, adding just the required amount of water to grind into a almost smooth batter. Adding too much water will make the mixture too watery. If required grind a little at a time to get a almost smooth batter .
The rice, ragi, barley batter is a just slightly coarser, but the urad dal batter is super smooth.
Combine the urad and rice ragi batter, add salt to taste and set aside for at least 12 hours or overnight until the ragi idli dosa batter ferments. You will notice the batter would have risen in volume.
Hence you should place the Homemade Ragi Idli & Dosa Batter in a large container so it has enough room to increase in its volume.
Fermenting has to take place where the weather is warm. So ideally in summer, the batter ferments very well and doubles or triples its quantity.
But in cold places, the batter has to be kept in an oven. If your oven has light, then turn on the light for a few hours with the batter in the oven. Once the oven is warm, turn off the light and let the batter ferment.
If your oven does not have a light, then preheat the oven to warm, turn off oven then keep the Homemade Ragi Idli & Dosa Batter in the oven to ferment. This process can be mastered with experience.
The freshly fermented Homemade Ragi Idli & Dosa Batter is great for making idlis. So typically and traditionally, the first day after the rise, we made ragi idlis at home and there after it is great for making dosas as well.
For making ragi idlis do not dilute the batter with water.
When making ragi dosas you can optionally dilute the batter with a little water to help in easy spreading.
Archana Doshi
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"
