Ragi Idli and Dosa using Whole Grain | Kezhvaragu Idli and Dosai

Ragi Idli and dosa, a healthy breakfast / dinner item made from finger millet, rice and urad dal. Finger millet(Ragi/Kezhvaragu) is one of the staple and ancient grains used in many parts of India. It's a  gluten free whole grain, rich in fibre and packed with so many nutrients. Adding ragi to your diet regularly would give immense benefit to your health. 

 

I had been wanting to try the ragi idli and dosa with whole ragi grains for a very long time now. But somehow, I find that my ragi dosa recipe with flour is super easy to make and didn't bother much with whole grains. Ever since the start of the pandemic, Indian store in our place carry the ragi flour on & off .

Most of the time when we visit the store, it's out of stock, so without much choice, i had bought the whole ragi grains and made the batter for idli and dosa. As expected, it turned out so good, it tastes great with both sambar and chutney. Now I have been making this batter regularly at home for the past couple of months.

Before moving on, to the recipe, let's see the FAQs.

How long can I store the batter ?

After fermentation, it stays well in the refrigerator for 2 or 3 day maximum. Unlike regular idli/dosa batter, it can't be stored for a long time. I highly recommend finishing the batter within 3 days.

Why can't I store it for a longer time?

Unlike regular dosa batter, millets tend to ferment faster even in the refrigerator . After around 3 days, it becomes very sour and has a stingy smell, so it's advisable to make the batter in less quantity and  finish with 3 days.

Related: How to make ragi dosai with ragi flour

Why haven't I used the fenugreek seeds ?

Usually fenugreek seeds help to ferment the batter. In all kinds of millet batter, millet itself takes care of that job, so no need to add ferment seeds otherwise it becomes too sour easily.

Ok, now let's check out on how to make this healthy & tasty ragi idli and dosa.

Related: How to make Jowar dosai/Solla dosai

Ragi Idli and Dosa using Whole Grain

Preparation Time : 12 hr | Cooking Time : 15 mins | Serves : 6 
Recipe Category: Curry | Recipe Cuisine: Indian
Ragi idli,Ragi dosai, Ragi idli using whole grain, finger millet idli,finger millet dosai, kezhvaragu idli,kezhvaragu dosai Ragi Idli and dosa, a healthy breakfast / dinner item made from finger millet, rice and urad dal. Finger millet(Ragi/Kezhvaragu) is one of the staple and ancient grains used in many parts of India.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Ragi - 1 cup
Idli Rice - 1 cup
Urad dal - 1/2 cup
Salt - 1 tsp
Water - 1 to 1.5 cups(for grinding)

Related: How to cook millets in open pot

Procedure

In a bowl, add the ragi, idli rice and urad dal, wash it thrice and soak it with enough water for at least 8 hrs/overnight. 

In the next morning, drain the soaked water and put it in the mixie jar/grinder  along with needed water and grind into smooth batter.

Pour into a large vessel and add the salt. Mix it well with your hand.

The batter should be in free flowing consistency. Cover with lid and keep it in a warm place for 4 to 6 hrs to ferment. 

Once the batter is well fermented, mix it well with the ladle. For idli, crease the idli plate with oil and pour the batter in each mould. 

Place the idli plate on the steamer basket and steam it for 8- 10 mins. 

Remove the idli plate from the heat and let it sit aside to cool a bit, then gently remove the idli with a spoon. Soft and fluffy idlis are ready. 

For dosa, if needed add little water and adjust the batter consistency and make dosa as regular batter. 

Spongy idli and crispy dosa are ready.  Serve it with chutney and or sambar. For more breakfast recipe, check out here 

Related : How to make Instant Ragi Dosai 

Notes: 

• Don't over cook the idli, it becomes dry.