Comments on: Batter for Sprouted Ragi Idli and Dosa

By: sree

sree — Mon, 19 Sep 2011 17:47:19 +0000

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

By: Kamala

Kamala — Wed, 02 Feb 2011 02:51:54 +0000

@ 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.

By: Ann Everheart

Ann Everheart — Tue, 01 Feb 2011 14:17:32 +0000

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.

By: Nandinathan

Nandinathan — Mon, 31 Jan 2011 18:45:49 +0000

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!

By: Kamala

Kamala — Thu, 08 Jul 2010 07:32:21 +0000

@ 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.

By: Prath

Prath — Thu, 08 Jul 2010 05:24:56 +0000

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.

By: Nisha

Nisha — Sat, 13 Feb 2010 07:22:53 +0000

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

By: prathibha

prathibha — Wed, 10 Feb 2010 05:25:00 +0000

Very healthy one..never made this way

By: Sushma Mallya

Sushma Mallya — Tue, 09 Feb 2010 17:13:36 +0000

Thats a very healthy one,should try this…