Ragi Idli Dosa Batter Recipe

Ingredients

• 1 Cup finger millet (ragi)
• 1/4 Cup white urad dal (dhuli urad)
• 1/4 Cup thin poha (flattened rice flakes)
• 1/2 teaspoon fenugreek seeds (methi dana)
• 1 teaspoon raw sugar or granulated white sugar
• 1 teaspoon rock salt
• 1/8 Cup water (approximately)

Instructions

1. 1

   --- Preparing the Ingredients: ---

2. 2

   Rinse the ragi and urad dal separately under running water 2 – 3 times. Soak them in water in two separate bowls. Soak ragi (finger millet) for 8 – 10 hours. Whereas urad with fenugreek seeds for 8 hours. Soak poha (flattened rice flakes) for 10 minutes in water.

3. 3

   --- Grinding the Batter: ---

4. 4

   After soaking, drain the water from both ragi and urad.

5. 5

   Using a strong blender or wet grinder, grind the soaked ragi into a smooth consistency. Do not add more than 2 – 3 tablespoons of water to get a thick, smooth batter. Transfer it to a large mixing bowl.

6. 6

   Now grind the soaked urad dal with fenugreek seeds and poha into a smooth, fluffy batter, using 1 – 2 tablespoons of water if needed.

7. 7

   Combine the ragi batter, dal batter, salt, and sugar in the mixing bowl.

8. 8

   Whisk or beat the batter for 5 minutes, in a clockwise direction. The consistency of idli dosa batter should be light, smooth and spoon-dropping.

9. 9

   --- Fermentation of Batter: ---

10. 10

    Cover the mixing bowl with a tight lid. Allow the batter to ferment in a warm place, preferably inside the oven/microwave/instant pot for about 8-10 hours or overnight.

11. 11

    During fermentation, the batter will double in volume and become fluffy.

12. 12

    Once fermented, the ragi idli dosa batter is ready to use.