Ragi Idli and Dosai - Mixie Method - Batter From Scratch - Fermented Idli And Dosai Batter Recipe

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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.

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#ragi
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[SukedeveRaja-jdmr]

Hi miss, can I know how long we can keep this batter in fridge?