Ragi Idli/ Dosa
Ragi/ Finger millet, a humble grain or superfood is a very popular grain cultivated and used regularly in ancient times. With rice and wheat gaining importance, millets lost their race and took a backseat for a very long time. But with all research reports and scientific findings proving the health benefits of ancient grains, it started gaining back its importance. In fact it is the high rated weaning recipe used by most mothers as it's packed with essential nutrients needed for babies.It is a rich source of minerals, proteins, calcium, potassium and iron. Ragi has higher dietary fiber compared to rice, wheat and grains. It slows down digestion, thereby keeping blood sugar in check. Also fiber keeps the stomach full, helping in weight loss. Ragi also helps in maintaining bone health, treats anaemia, controls blood cholesterol and prevents premature ageing.A very healthy grain and lots of recipes can be made out of it. Be it porridge, idli, dosa, malt, upma, puttu, soup etc..
Ingredients
- 3 Cup Ragi
- 1 Cup Idli Rice
- ¾ Cup Urad Dal
- ½ tsp Fenugreek
- Salt
Instructions
- Wash and soak ragi overnight.
- wash and soak idli rice and urad dal separately for 2 hrs.
- Grind ragi to a smooth texture by adding only required water. It should be in dosa batter consistency.
- In the same manner grind urad dal and idli rice separately by adding required water. Make sure not to add too much water.
- Mix all the batter together (Ragi, urad dal, idli rice), add salt and let it ferment overnight.
- After it ferments, mix the batter, add water if required and ragi dosa batter is ready.
- For making idli, the batter should be of thicker consistency. Boil water in idli pan, pour batter in idli mould and steam it for 10 min.
- Fluffy Ragi Idli is ready
- Use the same batter for making dosa.
- Serve it with chutney and sambar.
Notes
If using Ragi flour, start from step 2 and mix ragi flour to grinded urad dal, rice mix.