How to prepare Ragi Idli and Dosai
INGREDIENTS
Ingredients for 2nd Method:
Ragi idli can be prepared with different methods.
1st Method – Soak whole ragi grain – 1 cup, Idli Rice – 1 cup, Urad dhal – ½ cup, Fenugreek seeds – 2 teaspoons. Grind ragi and rice to a fine paste. Then grind urad dhal and fenugreek into smooth paste. Mix both these and add enough salt and make a batter. Keep it for atleast 8 hours for fermentation. Then make idli as usual.
2nd Method – Instead of ragi grain, ragi flour can be used. Soak above ingredients except Ragi. Grind the rice, urad dhal and fenugreek to a fine paste. Add 2 cups ragi flour to this along with salt and make a batter. Ferment it and make idli.
3rd Method – Add a cup of ragj flour to the normal idli batter (about 2 cups of batter). Add a pinch of salt and ½ teaspoon “Fruit Salt” and mix it well and make idli.
If you follow second method then seasoned the batter with little mustard, urad and bengal gram dhal, red chilli and few curry leaves.
With the same batter, we can make dosa also. Just add little water to the batter and make it slightly thinner than the idli 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 for few seconds. Flip it over and cook other side also.
Serve with Coriander Chutney.
INGREDIENTS
Ingredients for 2nd Method:
- Ragi Flour – 2 cups
- Idli Rice – 1 cup
- Urad dhal – ½ cup
- Fenugreek seeds – 2 teaspoons
- Salt – 1 teaspoon or as per taste
Ragi idli can be prepared with different methods.
1st Method – Soak whole ragi grain – 1 cup, Idli Rice – 1 cup, Urad dhal – ½ cup, Fenugreek seeds – 2 teaspoons. Grind ragi and rice to a fine paste. Then grind urad dhal and fenugreek into smooth paste. Mix both these and add enough salt and make a batter. Keep it for atleast 8 hours for fermentation. Then make idli as usual.
2nd Method – Instead of ragi grain, ragi flour can be used. Soak above ingredients except Ragi. Grind the rice, urad dhal and fenugreek to a fine paste. Add 2 cups ragi flour to this along with salt and make a batter. Ferment it and make idli.
3rd Method – Add a cup of ragj flour to the normal idli batter (about 2 cups of batter). Add a pinch of salt and ½ teaspoon “Fruit Salt” and mix it well and make idli.
If you follow second method then seasoned the batter with little mustard, urad and bengal gram dhal, red chilli and few curry leaves.
With the same batter, we can make dosa also. Just add little water to the batter and make it slightly thinner than the idli 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 for few seconds. Flip it over and cook other side also.
Serve with Coriander Chutney.
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