Embrace the delightful world of South Indian cuisine with a healthy twist! This recipe unveils the secrets to creating fluffy, nutritious Ragi Idli and Dosa, a delicious and wholesome breakfast or snack option perfect for the summer months. Ragi, also known as finger millet, is a powerhouse of nutrients, packed with fiber, iron, and calcium, making this dish a guilt-free indulgence that fuels your body with goodness. Forget bland and boring healthy food – this recipe delivers exceptional flavor and texture, rivaling traditional rice-based versions. The subtle nutty flavor of ragi complements the fermentation process beautifully, resulting in light and airy idlis and crispy dosas.
Prepare to be amazed by how simple it is to elevate your breakfast game with this superfood recipe. We'll guide you through each step, ensuring a successful and satisfying culinary experience. Ready to discover the magic of fluffy Ragi Idli and Dosa? Let's dive into the detailed, step-by-step process!
Tools Needed
- bowls
- cooker
- pan
- glass
Ingredients
- Old thick rice: 2 bowls
- Nachni (Ragi): 1 bowl
- Urad dal: 1 bowl
- Methi seeds: 1 spoon
- Poha: 1 bowl
Step-by-Step Instructions
Step 1. Prepare and Soak Ingredients
- Wash all ingredients thoroughly.
- Add methi seeds to the rice and soak all ingredients (rice, ragi, urad dal, and poha) for six hours.
Step 2. Blend and Ferment the Batter
- Drain water from all soaked ingredients. Reserve this water for serving.
- Combine all drained ingredients in a large cooker.
- Finely blend the mixture. Using clean hands, beat the mixture in one direction for five minutes.
- Transfer some of the mixture to a pan. Place a glass inside the pan, cover it, and leave it overnight.
- In the morning, transfer the fermented batter to the refrigerator for three to four days.
Step 3. Refrigerate the Batter
- In the morning, transfer the fermented batter to the refrigerator for three to four days.
Step 4. Cook and Serve
- Use the batter to make idli, dosa, or amboli.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- This recipe avoids using soda or eno for fermentation.
- Perfecting the batter is key to delicious idli, dosa, or amboli.
- Ragi dishes are a great way to beat the summer heat.
Nutrition
- N/A
FAQs
1. Can I substitute ragi flour with other flours?
Partially, yes. You can try replacing up to 25% of the ragi flour with rice flour or other gluten-free flours like sorghum or jowar. However, using too much substitute might affect the texture and characteristic flavor of the idli and dosa.
2. How can I make the idlis and dosas fluffier?
Proper fermentation is key! Ensure the batter ferments for at least 6-8 hours in a warm place. Also, don't overmix the batter and use a good quality non-stick pan for even cooking.
Enjoy the delightful taste and health benefits of these fluffy Ragi Idli and Dosa. This recipe is a perfect way to incorporate a nutritious superfood into your diet while savoring a delicious South Indian breakfast or snack. So, go ahead and surprise your taste buds with this refreshing and wholesome treat!