How to Make Homemade Ragi Idli & Dosa Batter Recipe
The Homemade Ragi Idli & Dosa Batter Recipe is an authentic and nutritious preparation perfect for those who enjoy traditional South Indian breakfasts with a healthy twist. This batter, a blend of rice, lentils, and ragi seeds, can also be made using other millets like barley, jowar, or bajra. It’s a simple three-step process involving soaking, grinding, and fermenting, yielding fluffy idlis and crisp dosas that are diabetic-friendly and packed with nutrients.
Recipe Details
| Attribute | Details |
|---|---|
| Cuisine | Indian |
| Course | South Indian Breakfast |
| Diet | Diabetic-Friendly |
| Prep Time | 60 minutes |
| Cook Time | 0 minutes |
| Total Time | Approximately 12+ hours (includes fermentation time) |
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Idli Rice | 1 cup, soaked overnight |
| Ragi Seeds | 2 cups, soaked overnight |
| White Urad Dal (Whole) | 2 cups, soaked overnight |
| Methi Seeds (Fenugreek Seeds) | 3 teaspoons, soaked overnight |
| Salt | 4 teaspoons |
| Water | As required for soaking and grinding |
Nutritional Information (Per Serving Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 32 g |
| Protein | 6 g |
| Fat | 1 g |
| Fiber | 2 g |
| Iron | 1.8 mg |
| Calcium | 30 mg |
Instructions
Step 1: Soaking
-
Soak Rice and Ragi:
- In a large bowl, combine the idli rice and ragi seeds.
- Add enough water to completely submerge the ingredients, ensuring the water level is about 1 inch above the contents.
- Cover and let it soak for 6 hours or leave it overnight.
-
-
Soak Urad Dal and Methi Seeds:
- In another bowl, combine the urad dal and methi seeds.
- Add water to immerse the dal completely, with the water level 2 inches above the dal.
- Allow it to soak for 6 hours or overnight.
Step 2: Grinding the Batter
-
Grind Urad Dal:
- After soaking, drain the urad dal and methi seeds.
- Using a wet grinder or high-speed blender, grind the mixture into a smooth and fluffy batter, adding water as needed to achieve the right consistency.
-
Grind Rice and Ragi:
- Similarly, drain the soaked rice and ragi seeds.
- Grind them together into a slightly coarse batter, using water sparingly to avoid making the batter too watery.
- It’s best to grind the rice and ragi in small batches for optimal smoothness.
Step 3: Mixing and Fermenting
-
Combine the Batters:
- In a large mixing bowl, combine the urad dal batter and the rice-ragi batter.
- Add salt to taste and mix thoroughly to form a uniform mixture.
-
Ferment the Batter:
- Transfer the batter to a large container, leaving enough room for it to rise during fermentation.
- Cover the container loosely and let it ferment for 12 hours or overnight in a warm place.
-
Check the Fermentation:
- After fermentation, the batter will rise significantly in volume and develop a slightly tangy aroma.
- Stir the batter gently before use to ensure even consistency.
Cooking Tips
- For idlis, scoop the batter into greased idli molds and steam for 10–12 minutes until cooked through.
- For dosas, spread a ladleful of batter onto a hot tawa or griddle, drizzle with oil, and cook until crisp and golden.
Pro Tips
- Water Control: Use water sparingly while grinding to maintain the right batter consistency. Too much water will make it runny and difficult to handle.
- Warm Environment: Fermentation works best in a warm environment. If it’s cold, place the batter near a warm appliance or in an oven with the light on.
- Storage: Fermented batter can be stored in the refrigerator for up to 5 days.
Enjoy the homemade goodness of Ragi Idlis and Dosas, a perfect balance of taste and health! These make an ideal breakfast to start your day with energy and nutrition.
