How To Make Homemade Ragi Idli & Dosa Batter Recipe

The Homemade Ragi Idli & Dosa Batter Recipe is a simple three stage process – soaking, grinding and fermenting. This recipe of ragi idli & dosa batter is made by soaking the rice and lentils and along with ragi seeds. You can also use other millets like barley, jowar, bajra – soak them and grind it into a smooth batter.  Idli Rice, Ragi Seeds, White Urad Dal (Whole), Methi Seeds (Fenugreek Seeds), Salt, Water   1 cup Idli Rice , soaked overnight 2 cups Ragi Seeds , soaked overnight 2 cups White Urad Dal (Whole) , soaked overnight 3 teaspoons Methi Seeds (Fenugreek Seeds) , soaked overnight 4 teaspoons Salt Water , for soaking     60   0     To begin making Homemade Ragi Idli & Dosa Batter, soak the rice and ragi together in water such that the all the ingredients are completely immersed in water. The level of water should be an inch above the rice in the bowl. Let it soak for about 6 hours or overnight. Soak the urad dal and methi seeds in water such that all of the dal is completely immersed in water. The level of water will be 2 inches above the dal in the bowl. Let it soak for about 6 hours.Once soaked, you can grind the batter.First grind the urad dal into a fine smooth batter. While grinding just enough water to make it into a very very smooth batter. The batter will look fluffy.Grind the rice and ragi into a smooth batter, adding just the required amount of water to grind into a almost smooth batter. Adding too much water will make the mixture too watery. If required grind a little at a time to get a almost smooth batter .The rice, ragi batter is a just slightly coarser, but the urad dal batter is super smooth.Combine the urad dal batter and rice ragi batter, add salt to taste and set aside for at least 12 hours or overnight until the ragi idli dosa batter ferments. You will notice the batter would have risen in volume.Hence you should place the Ragi Idli & Dosa Batter in a large container so it has enough room to increase in its volume.