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It is well known that steamed Idli is a comfortable food for breakfast. I have a passion to sprout grains. This has encouraged me to prepare Batter for Sprouted Ragi Idli and Dosa.
Sprouting of Ragi: Ragi looks like mustard. Wash and soak ragi for 10 hours. Then tie it in a wet clean cheese cloth and keep it. Spray little water every 4 to 5 hours. After 24 hours you will find tiny sprouts of ragi. If you want longer sprouts, keep it in fridge for 24 hours more in an air tight container. When fully sprouted, the volume of the grain almost doubles after sprouting.
Batter preparation: It is similar to batter preparation using rice and urad dal.
Ingredients
- Ragi sprouts – 4 cups
- Urad dal or split black gram – 1 cup
- Salt – as per taste
Method
- Soak urad dal for 1 hour; wet grind sprouted ragi and urad dal separately; grind urad dal smooth and fluffy; mix both batter, add salt, mix again and keep for fermentation for 10 to 12 hours.
- Like rice batter, it ferments and rises well; we can see the small particles of ragi skin in the batter.
Now the batter is ready for making Idli or Dosa.
Tips
- Batter can be prepared with soaked ragi also instead of sprouting. Soak it for 8 to 10 hours before grinding.
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{ 5 comments… read them below or add one }
Thats a very healthy one,should try this…
Very healthy one..never made this way
Thanks for dropping by my space. Ragi idli looks awesome and i’m sure healthy too.I’m bookmarking this to try.
Thanks for the recipe. I tried this. Although i didnot sprout the ragi, i just made the batter with 2 cups of whole ragi and 1 cup of urad .Soaked it separately and ground it. But when I made idlis with it, I had to cook it for a long time. Even after I cooked it for so long, the idlis still where chewy and tasted like a paste. Is this the way ragi idli tastes?Or Is this because rice was not added? Is there anyway to make soft fluffy ragi idlis without adding rice.
@ Prath
You have used ragi and urad dal in 2:1 ratio instead of 4:1. If urad dal is more, then also idli is likely to be sticky. You have to soak whole ragi for minimum 8 to 10 hours and grind it nicely. Allow the batter to ferment. This may take 8 to 12 hours depending on hot/cold climate. I don’t add rice to cook soft fluffy ragi idli.