Ragi Idli/dosa recipe
Ragi idli dosa recipe, Healthy Ragi idli dosa without the addition of rice or millet And only using ABBULU’s Ragi flour.
Idli is a popular and staple breakfast of South India. Ragi | Finger millet is a very healthy whole grain with lots of health benefits. We usually use Ragi flour in most of the recipes like puttu, idiyappam, ragi soup, and many more. ABBULUS RAGIFLOUR is very healthy for babies too. Make porridge out of it and give it to babies. Healthy experts say that Ragi is very good for diabetics, weight loss and may help in hormonal imbalances in women.
We usually use Idli rice or any millet like varagu | kutharaivali while making ragi idli batter. But this one is only with 2 main ingredients. We are using ABBULUS Whole ragi flour and urad dal for making this Ragi idli /dosa.
- 1.5 cup ABBULU’S Ragi flour
- 1/2 cup Urad dal
- 1/4 tsp venthayam | methi seeds
- Water to soak and grind
- Salt as needed
- Oil to make Idli and dosa
In a wide bowl, urad dal and vendhyam. Wash and soak this in water for 4 hours. Later grind this into a smooth batter in grinder. Add ABBULU’S whole ragi flour and give it a grind. Once done, add salt and mix well using your hands. Transfer to a vessel and cover it and keep it aside for 5-6 hours. Once it is fermented, you can make idlis. Do not mix the batter, take the top portion of the batter and pour this on greased idli plates. Steam for 8-10 minutes in medium flame. Leave it for 2 minutes and then take it out using a spoon. Without mixing the batter, you can make idlis for 3 days. For making dosas, mix the batter well and add little water to it. You can store this batter for 4-5 days.