Ragi Idli & dosa Batter

Course Breakfast

Cuisine Indian

Keyword Ragi Dosa

Prep Time 4

Fermenting Time 8

Total Time 12

Servings dosas

Calories 71kcal

Author Chhavi

Wash the Ragi and urad dal toghether.
Add Fenugreek Seeds to it and Cover it with water. Soak for at least 4 hours to a maximum of 10 hours.(Best being overnight)
Similarly, wash the Rice. Cover it with water and Soak for at least 4 hours to a maximum of 10 hours. (Best being overnight)

Soak the Poha before you start the blending step.
After Soaking, Drain the Water from the Ragi- Dal mix and the Rice.
In the blender, blend the Dal & Ragi Mix together. Add 1-2 tablespoon water to help the blender grind the dal and Ragi.
Once the Dal- Ragi blend is creamy, stop and add the Rice to it.
Drain the water from the poha and press it to get the excess water out.
Add the poha to the blender too.
Blend again till the batter is smooth and lump free. Add more water if needed while blending.

Cover the batter and let it slowly ferment on counter top for 8-10 hours.
If the weather is cold, use the YOGURT LOW function on instant pot for 6-8 hours instead.
Or you can place the bowl in a warm oven or warm water bath

Wash the Ragi very well. A lot of times it has a lot of impurities in it.
Fenugreek seeds help the batter ferment.So do not omit it.
If your batter hasn't fermented after 8 hours, you can either keep it in warm bath for a few hours or use the YOGURT LOW setting in instant pot for 1-2 hours.