Ragi idly & Ragi dosai – Ragi Recipe
Posted on May 3rd, 2009 in Dosa,Idly by

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Ragi idly, Finger millet idli, Ragi Recipe

Ragi Recipe – Ragi Idly and Ragi Dosai


  • Ragi flour – 2 cups
  • Black gram dal batter(Ground) – 1 cup
  • Salt – to taste


  1. Soak black gram dal(whole) for 2 hours in water. Grind the dal nicely in a blender.
  2. Mix the Black gram dal batter, Ragi flour and Salt with 2 to 2.5 cups of water. The consistency of the batter should be the consistency that you prepare for normal idli.
  3. Leave the batter to ferment for overnight in a warm place.
  4. After fermentation, the batter will be raised. Stir it with a ladle.
  5. We can prepare both idli and dosa using this batter. More about idli preparation, see here. Try other Ragi Recipes also.

Goes well with: Chutney


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5 Responses to 'Ragi idly & Ragi dosai – Ragi Recipe'

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  1. sony said,

    on June 17th, 2008 at 2:25 pm

    it is nice and dosa is prepared using ragi flour and ground black gram dal.pediatricians recommend ragi food

  2. Rathna Maruff said,

    on July 29th, 2009 at 1:40 am

    Good recipe…Ragi dosa is very soft and also tasty..

  3. giva said,

    on July 8th, 2011 at 8:36 pm

    I tried it and it tasted great yet its healthy.

  4. Rao said,

    on February 2nd, 2012 at 9:46 pm

    can this method be followed in making “Wheat Idli”?

  5. komala said,

    on February 3rd, 2012 at 3:10 pm


    Hope this method can be used for making wheat idli. Try and let us know. But I’ve never tried wheat idli.

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