Ragi batter

on
Ingredients:
  1. Boiled rice - 4 cups
  2. Ragi - 1 cup
  3. Urad dhal - 1 cup
  4. Fenugreek seeds- 2 tsp
  5. Poha- 1/2 cup

Wash and soak

  • Wash rice well and soak in water (Min 4 hrs)
  • Wash dhal well, add fenugreek and soak in water (Min 4 hrs)
  • Wash and soak ragi ( min 6 hrs)
  • Soak poha

Grind

  • Grind dhal first, until it becomes super soft
  • Add ragi 
  • Add rice to it, keep grinding
  • Add poha grind until entire mixture becomes soft

Ferment

  • Transfer content to a vessel and allow it to ferment
  • Fermentation can happen in few hours to a day
  • After fermentation the batter raises on top

TIPS:

  1. Softer the batter is, softest the idlies and dosas are!
  2. More soaking, lesser time for grinding ( I soak over night and grind in the morning)
  3. I transfer grind ed batter to two vessels, immediately keep one inside fridge and other outside. Ferment it only when required when the first vessel is emptied.


Tryout CHUTNEYS, SAMBAR as sidedish

Comments

Post a Comment

Please leave your comments :)