Ragi Idli/Dosa

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Method

1. 1In a mixing bowl, combine 100 g ragi flour, 50 g rice flour, and 10 g chana dal (split Bengal gram). Add 100 ml warm water and mix to form a smooth, thick batter.
2. 2Add 100 ml of fresh coconut water or water, and mix well until the batter reaches a thick but pourable consistency—like pancake batter.
3. 3Cover the bowl with a lid or plate and let the batter ferment at room temperature for 8–12 hours. A warm spot like near a stove helps fermentation.
4. 4After fermentation, stir in 1/2 tsp salt and 10 ml oil. The batter should be slightly bubbly and have a mild sour smell.
5. 5Lightly oil the idli steamer plates or dosa tawa with a small amount of oil. For idli, use the small round molds; for dosa, use a flat surface.
6. 6For idli: Pour 2–3 tablespoons of batter into each idli mold, leaving space for rising. Steam on medium heat for 10–12 minutes until firm and fluffy.
7. 7For dosa: Heat the dosa tawa over medium heat. Pour 1/4 cup of batter and spread it thinly in a circular motion using the back of a ladle. Drizzle 5 ml oil around the edges.
8. 8Cook until the edges crisp and the surface looks dry. Flip gently and cook the other side for 1–2 minutes. Remove and serve hot.
9. 9Serve with coconut chutney or sambar for a complete meal. Store leftovers in an airtight container for up to 2 days.