Nutritional Ragi Dosa & Ragi Idli Recipes

Nutritional Ragi Dosa & Ragi Idli Recipes

Ragi is considered to be a powerhouse of health that helps in dropping weight and also is consumed for treating numerous diseases like Brittle Bones, Osteoporosis, Anaemia and Diabetes. It is a natural relaxant that reduces stress and anxiety. Here we will learn how to cook Ragi Dosa & Ragi Idli:

Ragi Dosa

Ragi dosa

Prep Time: 12 hours
Cook Time: 20 mins
Total Time: 12 hours 20 mins
● 1/3 Cup Unpolished Whole White Urad Dal
● 1 Cup Ragi Flour
● 1 Teaspoon Salt
● Water to grind
● Oil for dosa griddle
1. Take 1 cup of Ragi flour and add to it a cup of water in a large bowl. Make a suspension. Blend well and put it aside for a couple of hours.
2. Immerse the urad dal for a couple of hours in water. Now grind the urad dal with about a cup of water in the mixer to a smooth paste. Add this paste and some salt to the Ragi mixture.
3. Enclose the bowl and let it to ferment in a warm place for around 6-8 hours. The batter would double in quantity and will become thick.
4. Now add about a cup of water to bring the mix to pouring consistency. Do not add water previous to the fermentation as it gets delayed.
5. Heat a dosa pan at medium flame. Pour a measure of batter onto the pan. Spread the batter into a circle with the back of the ladle. Sprinkle 1/8 teaspoon of oil onto the pan. Cover with a top and let it cook till the sides turn brown.
6. Toss cautiously with a thin metal spatula, and cook Ragi Dosa until browned. It may take roughly 30 seconds more. Move Ragi Dosa in a plate. Carry on with the remaining Ragi Dosa batter.
7. Serve Ragi Dosa hot, with chutney.

Ragi Idli Recipe

ragi idli

Prep Time: 20 to 30 mins
Soak Time: 4 to 6 hours
Fermenting Time: Overnight
Cook Time: 10 to 15 mins
● Rice – 1 1/2 cup ( I used idli rice)
● Urad dal / Whole Ulundu Paruppu – 3/4 cup
● Ragi Flour – 1.5 cup
● Salt to taste
● Water as needed
● Baking Soda / Cooking Soda – 1/2 tsp
● Oil for Greasing Idli Moulds
1. Rinse and immerse rice and dal individually. Let them remain in water separately for 4 to 6 hours.
2. Now grind them separately by pouring little water to form a smooth paste. Move them to a big container.
3. Add in ragi flour and salt. Blend well. Cover it and leave it for fermentation for the night.
4. You will notice the batter raised the next morning. Add to it baking soda and mix well.
5. Now lubricate the idli moulds and pour ladleful of batter into each mould. Position them in a steamer for around 8 to 10 mins. You can make use of a skewer to confirm.
6. Take out the idli moulds and let it to cool for 5 mins. Pop the idlis out using a spoon.
7. Serve these idlis hot with tomato chutney.

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