Ragi Idli Dosa Batter Recipe

4 from 1 vote

Here is a naturally fermented, traditional ragi idli dosa batter recipe. This is a vegan, multi-purpose idli dosa batter.

Prep Time10

Fermentation Time10

Total Time20

Course: Breakfast

Cuisine: Indian

Servings: gram

Calories: 1044kcal

Rinse the ragi and urad dal separately under running water 2 – 3 times. Soak them in water in two separate bowls. Soak ragi (finger millet) for 8 – 10 hours. Whereas urad with fenugreek seeds for 8 hours. Soak poha (flattened rice flakes) for 10 minutes in water.

After soaking, drain the water from both ragi and urad.
Using a strong blender or wet grinder, grind the soaked ragi into a smooth consistency. Do not add more than 2 – 3 tablespoons of water to get a thick, smooth batter. Transfer it to a large mixing bowl.
Now grind the soaked urad dal with fenugreek seeds and poha into a smooth, fluffy batter, using 1 – 2 tablespoons of water if needed.
Combine the ragi batter, dal batter, salt, and sugar in the mixing bowl.
Whisk or beat the batter for 5 minutes, in a clockwise direction. The consistency of idli dosa batter should be light, smooth and spoon-dropping.

Cover the mixing bowl with a tight lid. Allow the batter to ferment in a warm place, preferably inside the oven/microwave/instant pot for about 8-10 hours or overnight.
During fermentation, the batter will double in volume and become fluffy.
Once fermented, the ragi idli dosa batter is ready to use.

At times, finger millet has debris or dirt particles, rinse it nicely 2 - 3 times before soaking.
Before fermentation do not add too much water either while grinding or whisking the batter.
Season the batter: Always season the batter before using it according to personal taste preference.
Store the fermented ragi idli dosa batter in the refrigerator for up to one week.