Recipe for Idli and Dosai batter made with Ragi – Finger Millet. Easy everyday batter recipe made using the mixie method. Fermented Idli and Dosai Recipe.
Here is an easy recipe for making everyday idli and dosai incorporating millets. I have used Ragi-Finger Millet. This recipe will work with any kind of millet. The addition of idli rice adds a soft texture to the idlis so you don’t need to have a battle with children at home at the dining table. The texture of the idlis comes out just like regular idlis. One can increase or decrease the ratio of millets to rice, but I find 50:50 rice and millets to be the sweet spot.
Tip: Do not over ferment the batter as it turns sour too quickly. If you live in a place where it’s very humid or hot, you can half ferment the batter for 4-5 hours and then refrigerate the batter. The batter will continue to ferment slowly in the refrigerator.
Use ice water to grind the batter so the mixie does not heat up making the batter warm while grinding.
The addition of poha / aval also aids in fermentation and keeps the idlis fluffy while steaming.
Make sure to use the batter within three days.
Here are the things you can buy online for making this recipe Idli Rice https://amzn.to/3GFuP8S Ragi – Finger Millet https://amzn.to/3CtZLpZ Heavy-duty Indian Mixie https://amzn.to/3jVkXip Dosa Griddle https://amzn.to/3GmzICn Dosa Spatula / Fish Turner https://amzn.to/3GkCYOp Idli Steaming Pot https://amzn.to/3jUOHeZ Idli Cloth https://amzn.to/3Ql1fJ6
Here is the video of how to make Ragi Idli and Dosai using mixie Print
1 cup ragi – finger millet 1 cup idli rice 1/4 cup urad dal 1/4 cup aval / poha 1 teaspoon fenugreek seeds 1 teaspoon salt 1 cup water to grind
Wash the millet, rice, and lentils in water 2-3 times. Soak them along with poha and fenugreek seeds for a couple of hours. After a couple of hours, drain the water used for soaking.
Grind the soaked and drained ingredients to a smooth batter. Add water while grinding and grind in batches.
Finally add in the salt and mix well to combine. Ferment the batter for 6-12 hours. If it’s summer, it will take about 6-8 hours. In winter, it will take a longer time. If you live in a very cold place, leave your batter in some place warm. Leaving your batter inside your oven with the pilot light on works great if you live abroad and your place is cold. Once the time is up, the batter should have increased in volume. Take a ladle and mix it well. Your batter is ready. Refrigerate the batter after fermentation. Use within 3 days.
TO MAKE IDLI Fill two inches of water in an idli vessel and put it on medium flame. Wet a cloth and line an idli plate. Ladle the batter on the plate and steam for 6-7 minutes. After the said time, unmold the cloth. Sprinkle water while unmolding.
TO MAKE DOSAI Dilute the batter with little water to pouring consistency. Heat the dosai griddle until medium hot. Add 1/3 cup batter and swirl to cover dosai griddle. Sprinkle 1/2 teaspoon of Indian sesame oil / peanut oil or ghee. Cook until underside of the dosai is golden brown, about a minute. Flip once. Cook for a few seconds. Remove dosai from the griddle and repeat with remaining batter. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 8h
- Cook Time: 20m
1 cup ragi – finger millet 1 cup idli rice 1/4 cup urad dal 1/4 cup aval / poha 1 teaspoon fenugreek seeds 1 teaspoon salt 1 cup water to grind
Wash the millet, rice, and lentils in water 2-3 times. Soak them along with poha and fenugreek seeds for a couple of hours. After a couple of hours, drain the water used for soaking.
Grind the soaked and drained ingredients to a smooth batter. Add water while grinding and grind in batches.
Finally add in the salt and mix well to combine. Ferment the batter for 6-12 hours. If it’s summer, it will take about 6-8 hours. In winter, it will take a longer time. If you live in a very cold place, leave your batter in some place warm. Leaving your batter inside your oven with the pilot light on works great if you live abroad and your place is cold. Once the time is up, the batter should have increased in volume. Take a ladle and mix it well. Your batter is ready. Refrigerate the batter after fermentation. Use within 3 days.
TO MAKE IDLI Fill two inches of water in an idli vessel and put it on medium flame. Wet a cloth and line an idli plate. Ladle the batter on the plate and steam for 6-7 minutes. After the said time, unmold the cloth. Sprinkle water while unmolding.
TO MAKE DOSAI Dilute the batter with little water to pouring consistency. Heat the dosai griddle until medium hot. Add 1/3 cup batter and swirl to cover dosai griddle. Sprinkle 1/2 teaspoon of Indian sesame oil / peanut oil or ghee. Cook until underside of the dosai is golden brown, about a minute. Flip once. Cook for a few seconds. Remove dosai from the griddle and repeat with remaining batter. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 8h
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/ragi-idli-mixie-method/
Image: https://unsplash.com/photos/uWt3ek5hsJ8 Children love to eat at fast food places since the food, visuals, and fancy and colorful characters used to market these establishments appeal to their tastes. Eating fast food fare once in a while as a treat won’t likely cause harm to a child’s health, but consuming burgers and other fried and highly processed foods frequently can have a negative impact on your little one’s wellbeing and academic performance. According to research, fast food intake more than thrice a week can increase the risks of developing health conditions such as asthma, rhinitis, and eczema in children. Moreover, the study also revealed that eating unhealthy food 4 to 6 times a week can lower a child’s math and reading skills.
To ensure that your child stays healthy, take time to make healthful meals at home, such as pizza from scratch , instead of ordering from a fast food place. Teaching kids to cook may also encourage them to make better food choices. This year, teach your children to make these easy-to-cook Indian dishes that aren’t just good for the body, but are oh-so-delicious too.
Spicy Vegetable Stir Fry
If you’re planning to let your child join you in the kitchen, it’s important to take some precautions to prevent accidents from happening while you’re prepping and cooking meals. You’ll need to supervise them while they’re using the stove, and it’s also essential to equip them with kid friendly cooking tools such as non-slip bowls, nylon knives, and an apron. You’ll also need to have a sturdy step stool so they can easily reach the counter. Once you have all of these ready, think about recipes that you can cook togethe r. One of the easiest dishes to make with a child is stir fry, so consider making a spicy veggie stir fry.
First, heat some oil in a pan and fry up half a cup of paneer cubes. Set it aside. In the same pan, saute some curry leaves, cumin, mustard and ginger, then add about a cup of cauliflower and one-fourth cup of green peas. Add salt and turmeric, then cover the pan and cook until the cauliflower is tender. Add a chopped boiled potato, one chopped carrot, bell pepper strips and one chopped tomato, then mix until cooked. Finish by adding masala powder, pepper powder, and amchar powder.
Mango Lassi
If your child is craving something sweet, try making a simple mango lassi in the kitchen. It’s healthier than ice cream or soft drinks since it isn’t loaded with artificial flavors, and it’s refreshing, especially on a hot day. Moreover, it aids digestion so it’s best consumed after a meal. To make mango lassi, place a cup of chopped ripe mango, 1 cup of plain yogurt, half a cup of milk, 3 tablespoons of honey and some ice in a blender. Pour the mixture into glasses and sprinkle some ground cardamom or cinnamon on top before serving.
Cheese Balls
For a healthy and delicious appetizer or snack, consider making some cheese balls with your child. To make this savory dish, combine 1 and a half cups of grated processed cheese or mozzarella cheese with 3/4 cup fresh bread crumbs, 3 tablespoons corn flour, 1 tablespoon all purpose flour, and 2 teaspoons chopped green chilies with some salt in a bowl. Divide the mixture into 25 to 30 portions and shape each portion into a round ball with your hands. Deep fry the cheese balls in oil until golden, drain, then serve with chili sauce or ketchup.
Teaching kids to cook helps them make good food choices, which can lead to better health. Consider these easy Indian dishes to teach your little chef, and make delicious food that everyone can enjoy.
