Ragi Idli, Ragi Dosa, Ragi idli dosa batter in mixie

ragi idli, ragi dosa,

Today I am going to share ragi idli and dosa recipe, prepared with whole ragi and urad dal using mixie.   Ragi is also called as Finger millet in English and Nachni in Hindi. It is good for health as it is rich in calcium and iron. We include Ragi in our diet regularly.  This ragi idli dosa is also among them. The batter is prepared in mixie and the same batter can be used for both Idli and dosa. The freshly fermented batter can be used to make idli while a day old batter can be used for dosa. I have used whole ragi in this recipe and did not use rice. Though this idli will be soft, it will not be as fluffy since rice is not used. Serve it with spicy chutney for a healthy breakfast.

How to make ragi idli dosa batter in mixie?

First soak ragi and urad dal with methi seeds separately for at least 4 hours. Then first grind urad with methi seeds till it is fluffy adding water as needed. Then transfer it to container. Next grind  ragi finely adding required water and then add it to the ground urad dal along with salt and then mix the batter together with hands. Let the batter ferment for 8 – 10 hours. The batter is ready.

Find below the step by step pictures of the same.

Ragi idli, Ragi idli without rice, ragi idli batter using mixie

ragi idli, ragi idli using whole ragi, ragi idli without rice

How to make ragi idli?

Take idli plates and grease them with oil then pour a ladle of batter in each cup of the plate such that it is 80% full and then steam cook for about 10 minutes. Then let them cool lightly for few minutes, then using a spoon remove them from idli plates and serve idlis warm with spicy chutney of your choice.

Ragi dosa, Ragi dosa with fermented batter

ragi dosa, ragi dosa with fermented batter

How to make Ragi dosa?

To make dosa, heat tawa. Then pour a ladle of batter and spread it in circle and drizzle oil. Cook for couple of minutes. If needed, flip it and cook for another minute. Then take it and serve it warm.

Find below the video of making dosa

Ragi idli, Ragi idli without rice, ragi idli batter using mixie


Ragi Idli, Ragi Dosa

This ragi idli dosa batter is made with whole ragi and urad dal in mixie without rice.
Category : Breakfast
Recipe Developed, Cooked and Clicked by :
Published : September 14, 2016
Prep time : 15 hours (including soaking, grinding and fermenting); Cook time : 10 mins; Total time : 15 hours 10 mins
Yield : About 20 idlis / dosas


Ingredients :

  • Ragi (whole) : 2 Cup
  • Urad Dal : 1/2 Cup
  • Fenugreek seeds : 1/2 Teaspoon
  • Salt : As required

Instructions :

  1. Wash and soak ragi and urad dal with methi seeds seperately for atleast 4 hours.
  2. Then grind urad dal adding required water until it is smooth and fluffy. Transfer it to a container.
  3. Then grind ragi finely adding required water and then add it to urad dal batter along with salt and mix it using hands.
  4. Let it ferment for 8 -10 hours.
  5. To make idli, grease idli plates with oil, then pour a laddle full of batter to each cup of each plate and steam cook for 10 minutes. Then let the idli cool slightly then remove the idli using spoon from the plate and serve with chutney of your choice.
  6. To make dosa, heat tawa and pour a laddle of batter and spread it in a circle. Then drizzle oil and cook. If needed, flip it and cook, then remove it from tawa and serve it warm.

Notes :

  • If you want a fluffier idli, then replace 1 cup of ragi with 1 cup of idli rice. So you can use 1 cup of ragi, 1 cup of idli rice and 1/2 cup of urad dal with 1/2 teaspoon of methi seeds.
  • If you do not have whole urad dal but split urad dal, then add 3/4 cup of urad dal for 2 cup of ragi.
  • While grinding batter in mixie, add cold water to avoid the batter getting heated.
  • To ferment, place the batter in a warm area.
  • For making idli, do not mix the fermented batter, just take the batter from corner and pour it.
  • To make dosa, if needed dilute the batter with required water.

ragi idli, ragi dosa, ragi recipes

You may also like

4 Comments

    1. Thank you Hema! With half ragi and half rice, the idly will be more fluffier, isn’t it? I just wanted to avoid rice and made this idli. It came out really well but just that is less fluffy. This recipe is for those who want to make ragi idli without rice. Try it and let me know your feedback.

Leave a Reply

Your email address will not be published. Required fields are marked *