I prepare Ragi Idli using even Ragi Rava but today I am posting the recipe of idli dosa batter
using ragi flour which can be used to make both idli and dosa.I usually prefer to make a spicy chutney to go along with ragi idli and dosa to balance the distinct flavor of ragi.However I like the ragi idli
using ragi rava instead of ragi flour because of the usage of the rawa that gives the idli a better texture and softness, I will post that version sometime soon, but dosas come out nicely with this recipe and is a good way to feed those who are finicky to include this wonderful finger millet in their diet.If you want to use the whole finger millets instead of flour you can check out my ultimate multigrain dosa recipe where I have used the whole millets instead of the flours.
I have been thinking of
using ragi in my pantry for a long time now.
Not exact matches
you've inspired me to make this bread not just super healthy but truly indigenous, packed with locally sourced, locally grown ingredients: for the flour i
used whole wheat, sorghum (indian name: jowar), pearl millet (indian name: bajra), finger millet (indian name:
ragi).
Ragi is a nutritious grain that is
used as the main food in most of the South Indian states.
Love
Ragi / finger millet and
use it regularly too.
You can also prepare roti or dosa
using bajra and
ragi flour.