Here is a naturally fermented, traditional-style ragi idli dosa batter recipe. This is a vegan, gluten free, multi-purpose idli dosa batter with immense health benefits .
- Health Benefits of Ragi
- Ingredients Required
- Process of Making Ragi Idli Dosa Batter
- Storage Suggestion
- My Tried and True Tips
- How To Use Ragi Batter
- More Millet Recipes
- Ragi Idli Dosa Batter Recipe
With its nutty flavour and nutritional benefits, Ragi Idli Dosa Batter is a wholesome choice for making idlis and dosai. Whether you’re health-conscious, influenced by recipe reels on Instagram or simply looking to explore millets, this dosa batter recipe is bound to impress.
Health Benefits of Ragi
Ragi is also known as finger millet. Originating from Africa, this ancient grain has been a staple food in India for centuries. With its impressive nutritional profile and versatility in the kitchen, ragi has garnered attention as a superfood.
- Nutritional Powerhouse: Ragi is packed with essential nutrients which contribute to overall health and well-being. It is a rich source of calcium and iron.
- Gluten-Free Alternative: For individuals with gluten intolerance or celiac disease, ragi comes to the rescue as a naturally gluten-free option. Use it to make gluten free roti like rice flour.
- Diabetic-Friendly Grain: Ragi has a low glycemic index, meaning it releases glucose into the bloodstream at a slower rate compared to other grains. This property makes it an ideal choice for individuals with diabetes or those aiming to manage blood sugar levels.
- Weight Management Aid: With its high fibre content and low-fat profile, ragi is an excellent addition to weight loss and management regimens.
Ingredients Required
- Ragi – Use whole finger millet and not powder or processed grain.
- Urad Da l ( Skinned Whole Black Gram ) is used in dosa batter for that creamy, airy texture. For best results use Urad Gota (round variety)
- Thin Poha ( Flattened Rice ) makes idlis softer.
- Methi Seeds ( Fenugreek Seeds) aid the fermentation process and digestion.
- Salt and sugar help in fermenting the batter and giving it a delicious taste.
Process of Making Ragi Idli Dosa Batter
Preparing the Ingredients:
- Rinse the ragi and urad dal separately under running water 2 – 3 times.
- Soak them in water in two separate bowls.
- Soak ragi (finger millet) for 8 – 10 hours. Whereas urad with fenugreek seeds for 8 hours.
- Soak poha (flattened rice flakes) for 10 minutes in water.
Grinding the Batter:
- After soaking, drain the water from both ragi and urad.
- Using a strong blender or wet grinder, grind the soaked ragi into a smooth consistency. Do not add more than 2 – 3 tablespoons of water to get a thick, smooth batter. Transfer it to a large mixing bowl.
- Now grind the soaked urad dal with fenugreek seeds and poha into a smooth, fluffy batter, using 1 – 2 tablespoons of water if needed.
- Combine the ragi batter, dal batter, salt, and sugar in the mixing bowl.
- Whisk or beat the batter for 5 minutes, in a clockwise direction.
- The consistency of idli dosa batter should be light, smooth and spoon-dropping.
Fermentation:
- Cover the mixing bowl with a tight lid.
- Allow the batter to ferment in a warm place, preferably inside the oven/microwave/instant pot for about 8-10 hours or overnight.
- During fermentation, the batter will double in volume and become fluffy.
- Once fermented, the ragi idli dosa batter is ready to use.
Storage Suggestion
Store the fermented ragi idli dosa batter in the refrigerator for up to one week. Use an airtight, wide container to store the batter. After a week, the batter starts tasting bad and bitter with too much sour smell.
After the fermentation process do not leave the batter at room temperature. It will continue to ferment and get to the stage of over-fermentation.
My Tried and True Tips
- Right Ratio: 1 Cup : ¼ Cup: ¼ Cup (ragi:dal:poha). This ratio works like a charm. I usually add ⅛ cup of water to blend this combination.
- Soaking Time: I prefer soaking ragi for 10 hours and urad overnight at room temperature. Always soak them separately.
- Avoid over-fermentation : Make sure the batter is not left out at room temperature for too long, or it may over-ferment. The optimal time in tropical weather like India is 8 – 10 hours, but in colder places it can take up to 24 hours.
- Use a large container with a lid to ferment idli dosa batter which should be double the capacity of the batter so that there’s enough room for the batter to expand and rice during the fermentation process.
- A warm oven or microwave is my favourite spot to keep the batter for fermentation undisturbed. You can use instant pot also for the purpose but it’s too much cleaning.
- Sugar aids the fermentation process and gives a subtle hint of sweetness to the batter. However, it is completely optional to add it.
- After grinding, whisking the batter helps in incorporating air and making it light and fluffy. It is an important step, do not miss it out. You can use a hand or stand mixer also for the purpose.
How To Use Ragi Batter
You can use ragi idli dosa batter to make crisp masala dosai, paper dosai, uttapam, or soft, pillowy idlis. Serve these South Indian dishes with vegetable sambar, and coconut chutney.
With its unique flavour, texture and immense health benefits, ragi idli dosa batter is a wholesome addition to everyday meals.
More Millet Recipes
- Ragi Roti
- Barnyard Millet Kheer
- Browntop Millet Khichdi
Ingredients
- ▢ 1 Cup finger millet (ragi)
- ▢ ¼ Cup white urad dal (dhuli urad)
- ▢ ¼ Cup thin poha (flattened rice flakes)
- ▢ ½ teaspoon fenugreek seeds (methi dana)
- ▢ 1 teaspoon raw sugar or granulated white sugar
- ▢ 1 teaspoon rock salt
- ▢ ⅛ Cup water (approximately)
Instructions
Preparing the Ingredients:
- Rinse the ragi and urad dal separately under running water 2 – 3 times. Soak them in water in two separate bowls. Soak ragi (finger millet) for 8 – 10 hours. Whereas urad with fenugreek seeds for 8 hours. Soak poha (flattened rice flakes) for 10 minutes in water.
Grinding the Batter:
- After soaking, drain the water from both ragi and urad.
- Using a strong blender or wet grinder, grind the soaked ragi into a smooth consistency. Do not add more than 2 – 3 tablespoons of water to get a thick, smooth batter. Transfer it to a large mixing bowl.
- Now grind the soaked urad dal with fenugreek seeds and poha into a smooth, fluffy batter, using 1 – 2 tablespoons of water if needed.
- Combine the ragi batter, dal batter, salt, and sugar in the mixing bowl.
- Whisk or beat the batter for 5 minutes, in a clockwise direction. The consistency of idli dosa batter should be light, smooth and spoon-dropping.
Fermentation of Batter:
- Cover the mixing bowl with a tight lid. Allow the batter to ferment in a warm place, preferably inside the oven/microwave/instant pot for about 8-10 hours or overnight.
- During fermentation, the batter will double in volume and become fluffy.
- Once fermented, the ragi idli dosa batter is ready to use.
Recipe Notes:
- At times, finger millet has debris or dirt particles, rinse it nicely 2 – 3 times before soaking.
- Before fermentation do not add too much water either while grinding or whisking the batter.
- Season the batter: Always season the batter before using it according to personal taste preference.
- Store the fermented ragi idli dosa batter in the refrigerator for up to one week.
Nutrition
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Ragi Idli Dosa Batter Recipe
Equipment
- Mixer Grinder
- Mixing Bowl
Ingredients
- 1 Cup finger millet (ragi)
- ¼ Cup white urad dal (dhuli urad)
- ¼ Cup thin poha (flattened rice flakes)
- ½ teaspoon fenugreek seeds (methi dana)
- 1 teaspoon raw sugar or granulated white sugar
- 1 teaspoon rock salt
- ⅛ Cup water (approximately)
Instructions
Preparing the Ingredients:
- Rinse the ragi and urad dal separately under running water 2 – 3 times. Soak them in water in two separate bowls. Soak ragi (finger millet) for 8 – 10 hours. Whereas urad with fenugreek seeds for 8 hours. Soak poha (flattened rice flakes) for 10 minutes in water.
Grinding the Batter:
- After soaking, drain the water from both ragi and urad.
- Using a strong blender or wet grinder, grind the soaked ragi into a smooth consistency. Do not add more than 2 – 3 tablespoons of water to get a thick, smooth batter. Transfer it to a large mixing bowl.
- Now grind the soaked urad dal with fenugreek seeds and poha into a smooth, fluffy batter, using 1 – 2 tablespoons of water if needed.
- Combine the ragi batter, dal batter, salt, and sugar in the mixing bowl.
- Whisk or beat the batter for 5 minutes, in a clockwise direction. The consistency of idli dosa batter should be light, smooth and spoon-dropping.
Fermentation of Batter:
- Cover the mixing bowl with a tight lid. Allow the batter to ferment in a warm place, preferably inside the oven/microwave/instant pot for about 8-10 hours or overnight.
- During fermentation, the batter will double in volume and become fluffy.
- Once fermented, the ragi idli dosa batter is ready to use.
Notes
- At times, finger millet has debris or dirt particles, rinse it nicely 2 - 3 times before soaking.
- Before fermentation do not add too much water either while grinding or whisking the batter.
- Season the batter: Always season the batter before using it according to personal taste preference.
- Store the fermented ragi idli dosa batter in the refrigerator for up to one week.
Nutrition
Aam Panna is a traditional Indian summer drink made with green mangoes. This mango panna recipe is easy to follow and always yields delicious results. Be sure to watch the video!
- What is Aam Panna?
- Ingredients Required
- Aam Panna Concentrate
- How To Make Panna – 3 Ways
- Watch Aam Panna Video
- More Indian Summer Drink Recipes
- Aam Panna Recipe
What is Aam Panna?
Aam Panna is a vegan, gluten-free raw (green) mango drink. It is a traditional Indian sharbat widely popular across Northern India also known as mango panha, Kairi ka apshola, or Kairi ka Panna.
Along with many other health benefits, mango panna is mainly known for its heat-resistant properties. It is a natural coolant.
The mango panna may vary from light green to yellow depending upon the variety of the mango. The best season to enjoy panna is from April to June or during the peak of the summer season.
USPs of Aam Panna:
- gluten-free
- has no nuts
- easy to store
- it has no dairy
- natural coolant
Ingredients Required
- Mango: Use unripe, green, raw mango for making aam panna. The colour of the panna may vary depending on the raw mangoes. The raw mango with a hint of sweetness is the best.
- Sugar: Use granulated white sugar or raw unprocessed sugar.
- Seasoning: Rock or Black Salt, Cumin Powder
- Fresh Mint Leaves give a refreshing aroma and taste to the panna.
Aam Panna Concentrate
The undiluted mango panna concentrate has a thick and luscious consistency. Panna Concentrate is easy to store and has a long shelf life.
Mix water in the concentrate in the desired quantity before drinking/serving the sharbat.
With the bottle of mango panna concentrate sitting in the fridge, I am always excited about the delicious sips that await me as soon I reach home.
How To Make Panna – 3 Ways
Pressure Cooker Method: Pressure cook the mangoes over medium heat for 2 – 3 whistles along with water. Remove the stone, if any, in the mangoes. Allow the mango pulp to cool. Blend the mango pulp, sugar, salt, spices, and mint until smooth.
Roasting Method: Wash and wipe the raw mangoes. Now, you can roast them directly over the gas stove flames or on the barbecue grill. Once that is done, get rid of the charred/black mango skin and the stone. Next, collect the pulp in a bowl. Blend it with sugar, spices, and mint leaves. The mango panna has a smokey taste from roasting.
Instant Pot Method: You can make this aan panna in an instant pot . Add peeled green, raw mango with water to the inner pot. Seal the lid. Set the steam valve to the Sealing position. Pressure Cook for 6 – 8 minutes. Release the steam. Collect the pulp in the inner pot. Discard the stones. Add sugar, mint leaves, and spices. Blend the sherbet using a hand blender.
The Verdict: The roasting method gives a more intense taste to mango pulp. In my opinion, if you prefer that smokey flavour and aroma, go for the roasting method. Otherwise, my pressure cooker method is highly time-saving. I tried the roasting process with kiwi ka panna last summer. And needless to say, it was delicious!
Watch Aam Panna Video
More Indian Summer Drink Recipes
- Kiwi Panna
- Mango Lassi
- Hibiscus Tea
- Sattu Sharbat
- Sugarcane Juice
- Jamun Lemonade
Ingredients
- ▢ 500 gram raw/green mango (kaccha aam/kairi)
- ▢ 1 Cup granulated white sugar or to taste
- ▢ 2 teaspoon black rock salt (kala namak) or Chaat Masala
- ▢ 2 teaspoon roasted cumin powder (jeera powder)
- ▢ ½ Cup fresh mint leaves
- ▢ 4 Cup water
Instructions
- Rinse the mangoes nicely in water. Peel the skin of the mangoes.
- Pressure cook the mangoes over medium heat for 2 – 3 whistle along with water. Let the steam release naturally from the pressure cooker. You can do the same in an instant pot as well. Cook mangoes in pressure cook mode for 5 – 6 minutes.
- Open the lid and transfer the boiled mango pulp along with water in a bowl. Squeeze the mangoes to collect the pulp. Remove the stone, if any, in the mangoes. Allow the mango pulp to cool.
- Blend together the mango pulp, sugar, salt, spices, and mint until smooth. Taste and adjust the amount of sugar and spices accordingly.
- You can store the aam panna concentrate in the fridge in a clean bottle for a month.
- To serve, add ¼ cup aam panna concentrate in each glass. Add ice-cubes and fill the glass with chilled water. Stir to combine nicely.
- Garnish with fresh mint leaves. Serve aam panna chilled.
Recipe Notes:
- You can cook mangoes in an instant pot as well. Cook mangoes in pressure cook mode for 5 – 6 minutes.
- Instead of white sugar, you can add light brown sugar, jaggery, or sugar syrup.
- Make sure to clean and wash the mangoes nicely before cooking else aam panna might taste bitter or not suitable for consumption.
- For health benefits, aam panna is best consumed chilled or cold. Avoid drinking warm aam panna.
- Store mango panna in the fridge only and not at room temperature.
Nutrition
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