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

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 Sangati, Ragi Rotti,Thalipeeth, Ragi Idli,Ragi dosa,Ragi Rava Upma,Ragi Cookies etc.

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.

Check out other healthy dosa recipes in my blog:

• Multigrain Dosa | Dosa with mixed millets
• Adai Dosa | Mixed Lentil Dosa
• Brown Rice Dosa
• Green Whole Moong Adai
• Instant Oats Dosa
• Mixed Sprouts Adai
• Moong Dal Cheela
• Vegetable Dosa

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

Ingredients:

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

Method:

• 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.

Notes:

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.

Technorati Tags: ragi idli using ragi flour,ragi dosa using ragi flour,ragi idli dosa batter,ragi idli dosa recipe,millet recipes,finger millet recipes,south indian millet recipes,south indian recipes,breakfast recipes,andhra,karnataka,tamilnadu

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Ragi Rava Upma | Finger Millet Rava Upma | Millet Recipes

Millets have been widely used in many of the households these days. There are various millets available and many have replaced rice with the millets  as they are extremely healthy. When I came across Ragi rava(sooji made out of finger millets) during my grocery shopping I was amazed to see the healthy variations available in the market these days and picked up a pack to try it.

I had prepared ragi rava upma and idli using the ragi rava and both have turned out very nice. This upma has a very earthy taste to it because of the ragi sooji and the addition of vegetables makes it more nutritious.My mom used to prepare another version of ragi upma using ragi flour which is a bit laborious process which I should try to post some other time.But if you can get hold of ragi rava do try this upma to include those healthy millets in your regular diet.

Check out other upma recipes here:

• Avarekalu Akki Tari Uppittu | Rice Rava Upma with Flat Beans
• Godhuma Rava Upma/Lapsi Rava Upma
• Kayi Biyyam Uppindi / Coconut-Rice Upma
• Kharabath..Bramhins Coffee Bar Style
• Multigrain Upma | Multigrain Sprouts Upma
• Pulusu Upma | Tangy Tamarind Upma
• Sooji Upma/Upittu/Rawa Upma
• Masala Upma
• Rava Vangibath

Ragi Rava Upma Recipe:

Serves 2 | Author: Prathibha

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: South Indian | Category: Breakfast

Ingredients:

1 cup Ragi rawa

1 large Onion,sliced

1/2 cup finely chopped vegetables(carrots,beans,capsicum,peas)

3-4 Green chillies,slit

2-3 tbsp grated fresh Coconut

2 tbsp chopped fresh Coriander

a sprig of Curry leaves

2 tbsp Groundnuts

1 tbsp Lemon juice

1 tbsp Chana dal

2 tsp Urad dal

1/2 tsp Mustard seeds

2-3 tbsp Oil

1 tbsp Ghee

Method:

• Dry roast ragi rawa(sooji) in a kadai until the nice aroma starts from it.Remove it from the pan and let it cool.You can even roast rawa in a tsp of ghee which also gives a nice flavor to upma.

• Heat oil in a thick aluminium kadai(which is ideal for making upma) or non-stick kadai and crackle mustard seeds.Add chana dal,ground nuts and urad dal and roast until they turn golden brown.
• Add slit green chillies and curry leaves and fry them until they wilt.Add sliced onions and fry them until they are pink in color.

• Add finely chopped vegetables to it and fry well for 3-4 mins until the vegetables are partially cooked.
• Mean while boil 3 cups of water(1c rawa:3c water) in another vessel until it reaches the boiling point.
• Pour the hot boiling water into the upma kadai where onions and vegetables are fried and let it boil again.Add required amount of salt to it.

• Now pour the ragi rawa with one hand and keep stirring with another hand using a ladle,make sure you make this process very quickly otherwise you will end up having lumpy upma.

• Once everything is mixed,keep the lid on and cook it on low flame for 2-3 mins.

• Add ghee,coriander,grated coconut and lemon juice to it and mix well.
• Cover it and let it sit for 4-5 mins before you serve.

Serve it hot with some boondi/chips/cucumber and coconut chutney.

Notes:

1. Roasting the rawa ensures that the upma will not become sticky and also gives a nice flavor,so do not skip this step.
2. Boiling the water separately and adding it to upma is also another key step to get nice and soft upma.
3. If you want the upma to be very soft add 1c rawa:3c water,if you want it bit dry then add it in the ratio of 1c rawa:2 1/2 c water.
4. Instead of ragi rawa you can use bansi(kesar) rawa or regular rawa or lapsi rava and follow the same recipe.
5. For a Vegan version avoid ghee in the recipe.

Technorati Tags: ragi rava upma, upma varieties, upma recipes, finger millet recipes, breakfast varieties, diabetic friendly recipes, south indian, andhra recipes, karnataka recipes

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