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.
- Ragi sprouts – 4 cups
- Urad dal or split black gram – 1 cup
- Salt – as per taste
- 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.
- Batter can be prepared with soaked ragi also instead of sprouting. Soak it for 8 to 10 hours before grinding.
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