Monday, July 27, 2009

Ragi Dosa / Idlis

Finger Millet (Ragi flour) 1 cup
Urad daal 1/2 cup
Salt to taste
Soak urad daal for 2 hours and grind it to a very smooth paste. Soak ragi flour for 15 minutes in water. Mix the soaked flour with the daal batter and make it to a regular dosa batter consistency. Add salt and mix well. Leave it overnight for fermentation so that the batter rises well. This batter can be used for preparing dosas as well as ragi idlis. Both taste well.
For adults, you can make ragi dosa more tasty by adding finely chopped onions, some green chillies and coriander leaves too.


  1. wow thanks for dropping by my blog.You have a lovely blog ideal for any parent with with kids.
    You have so many tips its wonderful.
    Do drop by my cookery blog too.
    I have added your blog to my blog roll so I can frequently visit.

  2. Is ragi flour same as bajra flour sort of grey in colour???

  3. I wrote a ton all washed away as connection was lost,may be you would not have liked what I wrote.Anyway Ragi Dosa in the picture looks bleached.Sorry for this muddy foot print.Kindly visit my blog and leave your foot prints in any way,it is crying since a long time for a charming Mom's visit.
    My Blog URL:

  4. @ angel: Thanks a lot for such lovely comments.

    For more info on ragi flour check the link below:

  5. @ SKG: Thanks a lot for visiting my blog. Do keep coming for lots more.

  6. Thanks for reading the post and stopping by to say few words. Hope to see you more often.

  7. @ nilofer thanks for clarification.Your blog is very educational.
    NB spelling mistake in top corner title its not blog arcticles;It should be blog articles.
    Do drop by my blogs

  8. Thanks a lot dear for visiting my blog and for such sweet comments.... Do come again...


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