Ingredients for the Batter
- Ragi grains - 2 cup (You can also use 1.5 cups of Ragi Flour or Raikon instead)
- Urad dal - 1/2 cup
- salt - 1 tsp
Preparing Ragi Batter
- Soak urad dal and ragi grains separately for minimum 3 hours or overnight.
- Grind the urad dal separately till it become fluffy. 3. Next grind the ragi seperately (if using ragi grains).
- Mix the urad dal batter and ragi batter together with required salt. (Note: If you are using ragi flour, grind the urad dal to a smooth batter and mix in the ragi flour to this. Add little water and mix to get a idli batter consistency.)
- Whichever method you follow, let the batter ferment overnight or until it doubles in volume. (Note: If you are in a cold country, leave the batter in the oven with the light on to aid the fermentation process.)
- After it ferments, you can make idlis or dosa immediately. You can also store the batter in the fridge for 3-4 days.
- Heat the dosa pan. Make it hot enough to sizzle away drops of water.
- pour 3 or 4 drops of oil and spread it on the pan.
- Pore some ragi batter and spread it using the spoon in a circular motion.
- add few drops of oil around the edge of the dosa.
- Wait for the batter to edges become slightly brown and lifts,
- Now flip the dosa and brown the other sode. Yummy ragi dosa is ready for serving
- Pour few drops of oil on the idli plate.
- Fill the concave portion of the idli plate with the ragi batter.
- Steam them for anout 10 minutes in the idli vessel or any other closed vessel (it should not be air tight). Once the idlies become fluffy switch off teh stove and allow it to rest for 2 minutes.
This Article is Posted on 21 Apr 2015 in Food Section and Indian Recipes
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