Ingredients
- Ragi – 1 ½ cup
- Idli rice – 1 cup
- Whole urad dal – ½ cup
- Methi – 1 tsp
- Poha – ½ cup
- Salt – to taste
- Cold water/ice – as required
Instructions
- Wash everything well and soak ragi, idli rice, urad dal, flattened rice (poha) and fenugreek seeds together for 8-10 hours
- Grind the soaked ingredients using cold water or ice until a smooth batter. Grind until soft and fluffy consistency (not too coarse)
- Add salt and mix well
- Allow to ferment overnight or 8–10 hours
- Once fermented, mix gently
Idli
- Grease the idli plates with oil
- Pour batter into idli moulds
- Steam on medium flame for 10–12 minutes
- Rest for 2 minutes and demould
- Serve soft ragi idlis hot with chutney or sambar
Dosai
- Dilute the batter slightly if thick
- Heat the tawa well and pour a ladle of batter
- Spread gently in circular motion
- Drizzle oil around the edges
- Cook till golden and crisp
- Flip if needed and cook the other side
- Serve hot, crispy ragi dosa
Onion Uthappam
- Use slightly thick batter (do not dilute much)
- Pour batter thick like a small pancake
- Sprinkle finely chopped onion on top
- Drizzle oil around the edges
- Cover and cook on medium flame till the bottom is golden
- Flip and cook the other side
- Serve hot onion uthappam
Video
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Notes
Using cold water or ice while grinding helps get soft idlis
Proper fermentation is key to soft idlis and crispy dosas
The batter should be thick for idlis and slightly thin for dosa
Proper fermentation is key to soft idlis and crispy dosas
The batter should be thick for idlis and slightly thin for dosa
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