RAGI IDLI,DOSA RECIPE- FINGER MILLET IDLI RECIPE – RAGI RECIPES

Ragi-idli-recipe

(updated with stepwise pictures)
Ragi idli, dosa recipe (finger millet idli recipe) using fermentation method was in my try list for long time. When I came across this ragi idli batter recipe with rice in Kamala’s corner, I bookmarked it and tried immediately.
Actually I wanted to make ragi idli without rice but as i tried for the first time, I tried the recipe as it is. Ragi@Kezhvaragu(in Tamil) has lots of health benefits. I usually make Instant Ragi dosa. But this recipe is surely a welcome change as I can make soft idlis & crispy dosas as well. Its a healthy breakfast/Dinner recipe for diabetic & people who look for weight loss. You can also use idli rava instead of idli rice. Do try this soft ragi idli recipe. U’ll love it for sure.
Ragi-idli-recipe

Ragi idli, dosa recipe

Ragi idli,dosa recipe Ragi idli, dosa recipe using fermentation method – Healthy south Indian breakfast recipe

Cuisine: Indian
Category: Breakfast
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

INGREDIENTS

  • Ragi flour – 2 cups
  • Idli rice – 1 cup
  • Urad dal – 1/2 cup
  • Methi seeds -2 tsp
  • Salt & water – as needed
HOW TO MAKE RAGI IDLI – METHOD

    • Wash and soak the rice,dal & methi seeds together for two hours. Add the required water and grind everything all together adding required salt & water. Lastly add the ragi flour , grind for few minutes.Remove and ferment overnight or 10 hours.
    • The next day, batter would be doubled and sometimes overflown too. Stir well and make idlies.

    Ragi idli recipe step1

    • Steam in idli mould for 10-12 minutes till the inserted spoon comes out clean.

Ragi idli recipe step2

    • U can make dosas by diluting the batter slightly.Make crispy or soft dosas as per ur need.
    Enjoy with chutney ,sambar !

    Enjoy !



Note

  • For variations, you can use whole ragi grains instead of flour.
  • If you want to try without rice, use 3: 1 ratio of ragi flour and urad dal. Add 2 tbsp of poha for softness.
  • While making dosas, you can temper and saute onions, green chillies, ginger & curry leaves as it makes the dosa flavourful. 

Enjoy with your favourite chutney, sambar !
Ragi-idli-recipe

Related Posts

Leave a Comment

Your email address will not be published.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

52 thoughts on “RAGI IDLI,DOSA RECIPE- FINGER MILLET IDLI RECIPE – RAGI RECIPES”

  6. Anonymous

    healthy dosa.. heard of dosas never heard of idlies.. looks very soft and delicious.. will surely give it a try

    Reply
  16. Baskaran

    The fact of the matter is these idlis made out of ragi flour do not turnout to be as soft or porous as fermented idlis made out of rice and urad dal.
    One suggestion may be to add sodabicarb or baking powder. Just before making the idlis or perhaps use ragi grains soak and grind fermentas we do for regular way Is there any other way to make thes idlis as rice urad dal idlis, anything other than these suggestions?

    Reply
    1. Chitra

      Please try this recipe once and let me know.It did turn out soft n porous as u see in the picture.This proportion of rice,ragi n urad dal & proper fermentation matters here 🙂 .No need to use soda as it is not good for health.

      Reply
  22. Anitha

    today i tried yr recipe and mistakingly i mixed 3 cups of ragi flour instead of 2 cups. The idlies were really missy and tried the remaining batter with dosa which came out really good. Next time, i try with correct proportion and tell the result. Thanks

    Reply
  24. Anitha

    today i tried this idli and mistakingly i mixed 3 cups of ragi flour instead of 2 cups and the idlies came out really missy. So, i made dosai with the remaining batter and it came out really nice. Next time, i try with correct proportion and tell the feedback. Thanks for the recipe.

    Reply
    1. Chitra

      Hi anitha, Thanks a lot for trying & the feedback.Next time try with 2 cups.U'll get it right.I have given comment moderation to avoid spams .So it takes my approval before publishing here.I think it had confused u 🙂

      Reply
    3. Unknown

      Chitra love u ragi idli came out very soft n prepared hotel style sambar which u had posted,my hubby n kids were very happy tnx a lot.

      Reply
  27. Unknown

    Chitra love ragi idli came out very soft n prepared hotel style sambar n coconut chatney,my hubby n kids were very happy.tnx a lot

    Reply
    1. Chitra

      Thank u so much Swathi for trying all my recipes.U are really making me so happy by ur feedback 🙂

      Reply
  29. Rajeshwari Vijay

    hi chitra, if i want to make a raagi flour at home, should i soak it for a while or directly can i grind the raagi by mixer? please clarify…

    Reply
    1. Chitra

      No need to soak to make ragi flour.U can grind n make the flour using mixie but u should grind it very finely.Its better to grind in mill in large quantities. If u grind in mixie,sieve it twice before u use.If u want to make this idli using whole ragi,u have to soak it and grind.Hope i had cleared ur doubts 🙂

      Reply
  30. Unknown

    Wanted to know yhat if i use whole ragi grains instead of ragi flour, what will be the proportion of ragi and urad dal? I have made dosa using ragi flour and urad dal which works very well. Thanks

    Reply
  31. Padma

    Hi chitra

    Gng to try this idly tomorrow.. planning to make sprouts with whole ragi grains…gng to soak ragi grains now to get sprouts tomorrow..will comment oncE done..

    Reply
  32. uma

    Hello Chitra I want to make this batter in mixi ,I don't have grinder should I use same proportion of dal ,rice,ragi flour.

    Reply
  34. Chitra

    Hi, Yes you can mix ragi flour in idli batter and make this idli. But mix the batter, keep it outside for 5 hours and then make idli. It helps for fermentation and yields soft idli.

    Reply
Scroll to Top