Ragi idlis and dosas

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Ragi is supposedly one of the easily digestible least allergenic grains available. It is a good source of proteins, calcium and iron. It is one of the reasons it is given to babies in a porridge form. It also has a cooling effect on the body. The good news is, it has laxative properties too.This morning Ramam pushed me harder to think RAGI, RAGI, RAGI. The deterrent with ragi is the colour, especially when you have had crisp brown dosas and white fluffy idlis. It is contraindicated in people with urinary calculi. The recipes are as follows
Idlis
Ragi (finger millet)-1 1/4 cup
urad dal(black lentil) ¼ cup
salt
oil
I have used whole urad dal. Soak urad dal in water for 2-3 hrs, ragi 15-20 min before mixing. The urad dal should be ground fine.Mix both the ragi and urud batter. Leave the batter overnight for fermentation. Make it in the same way as the regular idlis. They come out nice and soft.
Dosas
The same batter comes out well for dosa. It tasted the same as the one I had tried at a MTR outlet, even If I may say so myself. Another method suggested to me was to mix a handful of ragi in a portion of regular dosa batter in appropriate proportion. Add finely chopped onion and cilantro to it

Comments

geetha said…
Heard of ragi dosas ,but hearing of idlis the first time!
November 25, 2009 at 11:57 AM
viji said…
Idlis I was also sceptical,but tried it anyway, Got the receipe from aayis receipe.com.Blind fold and eat it,forget the colour of the idli, you will not be able to tell the difference.
November 27, 2009 at 11:50 AM
speedmum said…
Hi thanks for sharing.
Do u use whole ragi or ragi flour?
I have never made dosa before, because I prefer whole grain dosa. I would like to try this one.
How would I use this if I used ragi flour? Can I soak it with ground urad dal?
December 14, 2009 at 2:39 PM
viji said…
I have used ragi flour. I have used the same batter as I have used for ragi idlis. Once the urad dal batter is ground, you can add ragi flour and leave it for fermentation.The other option is to add a handful of ragi flour to the rice dosa batter. I have not yet tried the second option.
December 14, 2009 at 7:03 PM
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