Method
1. Soak urad dal and ragi grains separately for minimum 3 hours or overnight.
2. Grind the urad dal separately till it become fluffy.
3. Next grind the ragi seperately (if using ragi grains).
4. Mix the urad dal batter and ragi batter together with required salt.
- If you are using ragi flour, grind the urad dal to a smooth batter and mix in the ragi flour to this. Add little water and mix to get a idli batter consistency.
5. Whichever method you follow, let the batter ferment overnight or until it doubles in volume.
- If you are in a cold country, leave the batter in the oven with the light on to aid the fermentation process.
6. After it ferments, you can make idlis or dosa immediately. You can also store the batter in the fridge for 3-4 days.
Click to see detailed Idli and Dosa procedure
Serving Suggestion
- Serve this with any type of chutney or sambhar or any other gravy.
Tips
- Instead of grinding a seperate batter, you can use normal idli batter and mix some ragi flour with it.
Comments
Comment by Brinda sri S
Thanks for this recipe. It came out very well.. I will rest of them also... Reply :- Glad to hear that. |
Comment by MEENA MURALI
Your website is quite useful
Reply :- Thanks Meena |
Comment by kishore balasubramani
i want how to prepare ragi idli dosa powder
Reply :- Hi Kishore, Did u mean the instant ragi idli/dosa flour??? If that is correct i'll add soon. |