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Ragi Idli dosa
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Ragi Idli dosa recipe

Easy to make healthy and soft Ragi Idli recipe without the addition of rice | millets
Prep Time10 mins
Cook Time20 mins
Soaking and fermentation11 hrs
Total Time11 hrs 30 mins
Course: Breakfast, Dinner
Cuisine: Indian
Keyword: South Indian breakfast recipes
Servings: 4
Author: Jeyashri suresh


  • 1.5 cups of whole ragi
  • ½ cup urad dal
  • ¼ tsp venthayam | methi seeds
  • Water to soak and grind
  • Salt as needed
  • Oil to make Idli and dosa


  • In a wide bowl, add ragi, urad dal and vendhyam.
  • Wash and soak this in water for 4 hours.
  • Later grind this into a smooth batter in grinder or mixie.
  • I prefer to grind this in wet grinder only.
  • Once done, add salt and mix well using your hands.
  • Transfer to a vessel and cover it and keep it aside for 5-6 hours.
  • If you are living in a cold country, you can leave it for fermentation, over night too.
  • I usually wrap the vessel with blanket and keep it inside the kitchen shelf, during winters.
  • Once it is fermented, you can make idlis.
  • Both Idli and dosa comes out very well with this batter.
  • You can make soft idlis and crispy dosas.
  • Do not mix the batter, take the top portion of the batter and pour this on greased idli plates.
  • Steam for 8-10 minutes in medium flame.
  • Leave it for 2 minutes and then take it out using a spoon.
  • Without mixing the batter, you can make idlis for 3 days.
  • For making dosas, mix the batter well and add little water to it.
  • Heat a tawa and pour a ladle of batter into it.
  • Spread into thin dosa.
  • Drizzle oil around this.
  • Once cooked on one side, flip it on to the next side.
  • Take out from the tawa.
  • Ragi dosa is ready.
  • You can store this batter for 4-5 days.



1. You can grind the batter in mixie, but grind in batches and use cold water for grinding the batter.
2. In summer this batter tends to ferment very quickly, so do not keep the ragi idli dosa batter for a very long time.