Ragi Idly & Dosai

Category: Breakfast / Tiffin
Soaking Time: 6 Hrs 
Fermentation Time: 8 Hrs
Cooking Time: 10 mins

Ingredients:

• Ragi flour - 2 cups
• Idly rice - 1 cup
• Urad dhal (Whole white) - 1/2 cup
• Fenugreek seeds (Vendhayam) - 2 tsp
• Aval - 1/4 cup (Optional)
• Salt - As per taste
• Water - As required 

Ragi Mini Idlies

  Method:

1. Soak rice for about 4-6 hours and soak urad dhal with fenugreek seeds for about 1-2 hours; If using aval, soak it in water for 10 mins
2. Grind Urad dhal with fenugreek in wet grinder to a smooth fluffy paste; then add rice and aval  and grind as for normal Idly batter (not too pasty)
3. Meanwhile in a separate bowl, mix ragi flour with required water to a thick paste like consistency
4. After grinding, mix urad dhal, rice and ragi into a batter like consistency
5. Add required salt; mix well with hands and allow it to ferment for around 6-8 hrs
6. After fermentation, make idly as usual and serve with any spicy chutney

   

   So Soft....

7. With the same batter, we can make dosa also. Just add little water to the batter and make it slightly thinner than the idly 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 covered for few seconds. Flip it over and cook other side also.
8.  For additional taste and health punch add some grated vegetables like carrot, beans, cabbage, onion and capsicum to the idly / dosa batter.

 

Vegetable Ragi Dosa in Waffle Pan

Veg Ragi Dosa

Note: If using whole Ragi, you can use 1 cup for the above recipe. Soak and grind with rice and proceed as usual