Ragi is also known as Finger Millet which is a very healthy form of food... being very rich in calcium its excellent for women as well as for children. Finger millet are rich in essential nutrients and fiber and good for both vegans and vegetarians.
I made both idlis and dosa with this batter, the ragi dosas were crisp and soft and the idlis were also soft and fluffy. So you can make both idlis and dosa with this batter. Below is the picture of the ragi idli and Capsicum Chutney.
Like regular dosa and idly these ragi dosas and idlis also go well with any chutney and sambar or even idli-dosa podi.
I am going to give the recipe for both fermented and easy version.
I am going to give the recipe for both fermented and easy version.
Lets Jump to the recipe...
Ingredients
Ragi powder -1 1/2 cup
Raw rice 1 cup
Urad dal 1/4 cup
Cooked rice 1/2 cup
Fenugreek seeds 1 tsp
Fermenting Method
Wash and soak all the ingredients together for 4 - 5 hours, then grind the soaked ingredients with enough water to make a fine paste.
Now add the ragi powder with some water to make it to a pourable liquid and add it to the rice paste and let it sit on your kitchen counter till the batter is nicely fermented.
Before making dosa add enough salt to the batter and make regular dosa.
If you feel this is a lengthy process then proceed to the Easy method
Easy Method:
If you have idly/ dosa batter (which you can find here in my Extra Soft Idly) at hand then just add the ragi powder to the batter and let it sit outside and come to room temperature, by this time the ragi will be nicely blended with the regular idly/ dosa batter.
Now make Dosa and Idly like you regularly make.
Enjoy with you favourite side dish like
Coconut Chutney,
Curry Leaves Chutney,
Capsicum Chutney,
Easy Onion Chutney or
Sesame Idly Podi.
You may also like
Broken Wheat Idly
Extra Soft Idly
Instant Rava Dosa
Raw rice 1 cup
Urad dal 1/4 cup
Cooked rice 1/2 cup
Fenugreek seeds 1 tsp
Fermenting Method
Wash and soak all the ingredients together for 4 - 5 hours, then grind the soaked ingredients with enough water to make a fine paste.
Now add the ragi powder with some water to make it to a pourable liquid and add it to the rice paste and let it sit on your kitchen counter till the batter is nicely fermented.
Before making dosa add enough salt to the batter and make regular dosa.
If you feel this is a lengthy process then proceed to the Easy method
Easy Method:
If you have idly/ dosa batter (which you can find here in my Extra Soft Idly) at hand then just add the ragi powder to the batter and let it sit outside and come to room temperature, by this time the ragi will be nicely blended with the regular idly/ dosa batter.
Now make Dosa and Idly like you regularly make.
Enjoy with you favourite side dish like
Coconut Chutney,
Curry Leaves Chutney,
Capsicum Chutney,
Easy Onion Chutney or
Sesame Idly Podi.
You may also like
Broken Wheat Idly
Extra Soft Idly
Instant Rava Dosa
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