Ragi Idli/ Dosa
(from Nandini’s recipe box)
Prep time: 15 minutes
Cook time: 15 minutes
Serves 2 people
Categories: Dosa
Ingredients
- Ragi grains - 2 cup (You can also use 1.5 cups of Ragi Flour or Raikon instead)
- Urad dal - 1/2 cup
- salt - 1 tsp
- oil - to grease the idli tray/ to make dosas
Directions
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Soak urad dal and ragi grains separately for minimum 3 hours or overnight.
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Grind the urad dal separately till it become fluffy.
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Next grind the ragi seperately (if using ragi grains).
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Mix the urad dal batter and ragi batter together with required salt.
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- If you are using ragi flour, grind the urad dal to a smooth batter and mix in the ragi flour to this. Add little water and mix to get a idli batter consistency.
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Whichever method you follow, let the batter ferment overnight or until it doubles in volume.
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- If you are in a cold country, leave the batter in the oven with the light on to aid the fermentation process.
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After it ferments, you can make idlis or dosa immediately. You can also store the batter in the fridge for 3-4 days.