Monday, January 22, 2018

Ragi Idli Dosa Recipe using Ragi flour | Ragi Idli | Ragi Dosa | Ragi Idli Dosa batter

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ragi idli dosa
Ragi Idli Dosa recipe with step by step photos.Millets have become extremely popular these days and I have started including them on regular basis.Most of the days I am taking Millet rice instead of rice and I do not miss rice any more as the cooked millet is a good substitute for rice and pairs nicely with south indian curries,dals and sambar varieties.Finger millet is known for its high calcium and dietery fiber content and is known for its various health benefits.Ragi millet adds a very earthy taste to the dish and hence I try to include the ragi flour often in my menu in the form of Ragi SangatiRagi Rotti,Thalipeeth, Ragi Idli,Ragi dosa,Ragi Rava Upma,Ragi Cookies etc.
ragi idli using ragi flour
I prepare Ragi Idli using even Ragi Rava but today I am posting the recipe of idli dosa batter using ragi flour which can be used to make both idli and dosa.I usually prefer to make a spicy chutney to go along with ragi idli and dosa to balance the distinct flavor of ragi.However I like the ragi idli using ragi rava instead of ragi flour because of the usage of the rawa that gives the idli a better texture and softness,I will post that version sometime soon,but dosas come out nicely with this recipe and is a good way to feed those who are finicky to include this wonderful finger millet in their diet.If you want to use the whole finger millets instead of flour you can check out my ultimate multigrain dosa recipe where I have used the whole millets instead of the flours.
ragi dosa recipe using ragi flour

Check out other healthy dosa recipes in my blog:
ragi dosa recipe using ragi flour
ragi idli recipe
Here is how to make ragi idli dosa recipe with step by step photos:
Ragi Idli | Ragi Dosa | Ragi Idli Dosa Recipe:

Yields 28-32 Idlis/20-22 Dosas | Author: Prathibha
Prep time: 30 mins | Cooking time: 20 mins | Total time: 50 mins +  fermentation time
Cuisine: South Indian | Category: Breakfast

1.5 cups Ragi flour(finger millet flour)
1.5 cups Idli Rice
3/4 cup whole white Urad
1/3 cup Poha(flattened rice)
1 tsp Methi seeds
Salt,to taste

Water,to grind
Oil,to grease

  • Soak the idli rice for 6-8 hrs.Soak whole white urad,poha  and fenugreek seeds for 4-5 hrs.
  • Wash the rice and dal properly and grind everything together with poha and fenugreek seeds to a smooth paste using enough water in the wet grinder for better results.
  • Add ragi flour to the ground batter and mix with hands thoroughly so that no lumps will be left.
  • The batter should neither be very thick like idli batter nor very thin.
  • Add enough salt to the ground batter just before removing the batter from grinder.Remove the batter into a larger container which gives enough room for the batter to rise.
  • Ferment the batter for 8-10 hrs at room temperature or keep it in oven in winters with light on for speeding up the process of fermentation.The fermented batter would be frothy and almost double in volume.
for making Idli:
  • Take out the required portion of batter(do not mix the whole batter while scooping out) and refrigerate the rest of batter.
  • Grease the idli plates with oil and pour a ladle of idli batter until each impression is filled 3/4th.You can even line it with a wet muslin cloth and pour the batter on top of it.
  • Steam it in idli steamer or pressure cooker(with out whistle) for 10-12 mins.Let it rest for another 5 mins.
  • With a idli spoon cleanly remove the idlis.Dip the idli spoon in water in between which helps to remove the idlis easily from the plate.If you have used muslin cloth just invert them into the hot box.
  • Keep them in hot box or serve directly on to a plate.Always serve idlis hot.
for making Dosa:
  • I am sure everyone knows how to make simple plain dosa,still I explain the process of making it for people who are not familiar with it.
  • If the dosa batter is taken out from refrigerator,take out the portion how much you need and let it come to the room temperature.
  • Mix the fermented dosa batter well.Check the consistency of dosa batter,it should be of pourable consistency,if needed add little water and mix well.
  • Pour a big ladle of batter onto a medium hot pan and spread it in the circular motion towards the outer edge to form a uniform round shaped dosa.Do not make this dosa either very thin nor very thick,if it is very thin your dosa will get hard once it is cold and if it is very thick it would become very chewy.
  • Pour 1 tbsp oil approx over it and cover it with a lid.
  • Let it roast on medium-high flame for 1-2 mins,remove the lid and increase the flame and roast for another 1 minute.Turn the dosa to the other side and fry for a minute and serve directly.
  • Reduce the flame for one minute and then start preparing the next dosa.Do not pour the batter on high flame,the batter will stick to the tawa.If you feel the tawa is over heated sprinkle some water over it before making next dosa.
Serve dosa with spicy chutney of your choice like Coconut chutney / Peanut Chutney / Tomato-Onion Chutney and Sambar.

  1. Do not close the box with air tight lid while fermenting.Cover with a loose plate and once the  batter is fermented cover the box with air tight lid which helps in keeping the batter fresh for long.
  2. Always scoop out the required amount of batter from the box and keep the remaining batter refrigerated,do not mix the batter vigorously while removing it from the box.
  3. If the Idlis or dosas turn hard add a pinch of cooking soda and mix nicely and make Idlis n dosas,they will turn out nice and soft.
  4. Smear the pan with a half sliced onion every time you make dosa which gives a nice flavor to dosa.
ragi idli recipe


Anonymous said...

Very interesting topic, thank you for putting up.

Unknown said...

wow!. Nice to know ragi flour is used for making idly and dosa . It is really healthier than conventional type idly/dosa

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