Batter for Sprouted Ragi Idli and Dosa

by Kamala on February 9, 2010

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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_Sprouted_Ragi_Idli_Dosa_1 Batter_Sprouted_Ragi_Idli_Dosa_2

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

Batter_Sprouted_Ragi_Idli_Dosa_3

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.

Batter_Sprouted_Ragi_Idli_Dosa_4

  • Like rice batter, it ferments and rises well; we can see the small particles of ragi skin in the batter.

Batter_Sprouted_Ragi_Idli_Dosa_5

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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{ 10 comments… read them below or add one }

Sushma Mallya February 9, 2010 at 10:43 pm

Thats a very healthy one,should try this…

prathibha February 10, 2010 at 10:55 am

Very healthy one..never made this way

Nisha February 13, 2010 at 12:52 pm

Thanks for dropping by my space. Ragi idli looks awesome and i’m sure healthy too.I’m bookmarking this to try.

Prath July 8, 2010 at 10:54 am

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.

Kamala July 8, 2010 at 1:02 pm

@ 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.

Nandinathan February 1, 2011 at 12:15 am

I’m so glad to see raagi being put forward like this! Thanks for taking the time to post. Raagi is extremely healthy, much more so than white rice. Indians never used to eat white rice until somewhat recently in our history. It’s not good for you!

Ann Everheart February 1, 2011 at 7:47 pm

Why do you grind the lentils separately from the sprouted millet? Can I grind them together? I have a Vitamix, Will this do for grinding? I am assuming I need to add water for grinding, otherwise the wet grain will muck up even my powerful Vitamix.

Kamala February 2, 2011 at 8:21 am

@ Ann Everheart
1. Water needs to be added to grind sprouted millet and lentils.
2. If you mix millet with lentils and grind, you may not get the right texture of the batter.
3. Lentils (urad dal) has to be ground soft and fluffy by adding water little by little while grinding to get soft Idli. This may take more time.
4. Sprouted millet need not to be ground soft and it takes lesser time to grind.
5. Use Vitamix carefully without allowing it to overheat while grinding. If necessary grind with lesser quantity in the jar, in two or three shifts by giving short breaks.

sree September 19, 2011 at 11:17 pm

Thank you!! for this healthy recipe………..Will try

rama July 8, 2013 at 2:00 am

I have two questions HOw does this recipe taste? is it just like normal idli?
There are so many millets in market can i use whole grain millet?

Thank you I will definitely make this at home but please let me know before i buy things in bulk

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