Let’s see how to make soft ragi idli, a healthy, vegan, gluten-free & super delicious breakfast that helps in weight loss!
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BARNYARD MILLET DOSA:
🌺Ingredients🌺
1 Cup Ragi/Finger Millet
1 Cup Idli Rice or Any short grain rice or Parboiled Rice
1/2 Cup Whole Urad Dal
1/2 tsp Fenugreek Seeds
1/4 Cup Poha Flattened Rice
1 tsp Salt or as needed
Water as needed
🌺My Tips🌺
👉 Soak the grains (Rice, Ragi and Urad Dal) for longer (6 to 8 hours) or overnight for smooth idli batter, especially when using a mixer grinder.
👉Make sure you keep the batter in a warm place for fermentation, covered & undisturbed.
👉It is ideal to place a plate below the bowl or vessel as the fermented dough might spill and lead to wastage (as you can see in the step by step images in the post)
👉You can avoid adding salt to the batter before fermentation if you live in a very warm place.
👉In case you do not have Idli Rice, you can replace with any short grain rice variety like Sona Masuri or ponni rice. The result would be same.
👉The batter stays fresh in the refrigerator for at least 4-5 days.
🌺Variations🌺
👉If you do not have access to the whole Ragi Seeds, you can make the batter with 1 Cup Rice, 1/2 cup Urad Dal, 1/2 cup poha and 1 Cup Ragi Flour. Rice, Urad Dal and Poha needs to be soaked and ground like regular idli batter and then add ragi flour, mix it well and set aside for fermentation.
👉Sprouting ragi & using it in this Soft Ragi Idli recipe increas the nutritional benefits further more.
👉You can also use other millets like barley, jowar, bajra – soak them and grind it into a smooth batter.
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