Whole ragi millet idli and dosa

Dec 17, 2018
By Mary Anthony
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WHOLE RAGI MILLETIDLI / FINGER MILLET IDLI

INGREDIENTS

Ragi – 2 ½ cup
Idli rice or par boiled rice – 1 cup
Whole skinless urad dal – 1cup
Methi seeds – 1/2 tsp
Poha / murmura – 1 cup

*** We can take 2 or 21/2 or 3 cups of ragi .

NOTE – If using grinder then the ratio will be 4 : 1

PREPARATION

Clean ,wash ,rinse and soak the millet and rice together for 6to 7 hrs .

Add the poha to the soaked millets just 15 mins before grinding .

Clean wash and soak the urad dal with methi seeds for 4 hrs.

Drain off the excess water from urad dal and grind intofine paste and transfer to a big pot .

Grind the millet with poha by adding little water into a thick coarse batter. The batter will not be smooth .Pour batter also in the pot with the urad dal batter .

Add salt and mix well with clean hands .

Cover and keep aside for fermentation for 8 to 10 hrs depending on the weather.*Millets ferment quickly .

METHOD

The batter becomes light / fluffy /airy /bubbly if the fermentation is done well .

After the fermentation the batter rises up in quantity , again mix well with a ladle .

Heat the steamer with water in it.

Grease the idli moulds with oil , pour enough batter in the moulds .

Keep it for steaming for 10 – 12 mins .[don’t over steam ]

Allow it to cool for 2 – 3 mins.

Remove it with a knife or spoon .

Serve hot with any SouthIndian accompaniments .

My recipe for soft idlis – Batter for soft idli and dosa

NOTES

If the batter doesn’t rise much ,you can add 1/2 tsp of eno or baking soda to the batter before steaming.
Don’t make the batter watery. It has to be thick.
If the batter is thin adjust by adding rice flour .
For more tips on batter ,refer here – Fermentation tips .