Ragi Batter
Batters
What is the first thing that comes to mind when you think idlis and dosas? Is it fibre? Or calcium? Or protein? Or iron? Or minerals? Or healthy and tasty? If it isn’t any (or all) of these, boy, do I have a surprise for you. This wholesome batter has more than 80% ragi for that extra vitamins and mineral boost. It’s rich in calcium, iron and other minerals, low on fat and easy to digest.
I make a fresh batch of this batter every day without any preservatives. You’ll need to refrigerate at all times and use it within three days. You can also store it in the freezer for up to three months. Unless you freeze it in which case it can stay for 3 months. But when you can make soft fluffy idlis and crisp-crisp dosas, why would you freeze it?
Ingredients
Ragi (Finger millet)
Renowned for its nutritional value, ragi has amino acids, vitamins and fibre. It is rich in calcium and iron and has a cooling effect on the body.
Brown rice
A fibre-rich seed, brown rice aids digestion, supports blood sugar regulation, and works to lower cholesterol
Maize
Packed with proteins, lipids, antioxidants, vitamins and nutrients. It has high fibre content, increases blood circulation and promotes tissue regeneration
Urad dal (Split black gram)
A source of protein, urad dal also comes loaded with fats and carbohydrates. Full of Vitamin B, it is also good for women’s health as it has folic acid, iron and calcium.
Fenugreek seeds
Great for the hair and heart, fenugreek seeds are a good source of protein, magnesium, copper and manganese, dietary fibre and iron.
Salt
One of the four essentials of good cooking, salt has many essential nutrients and minerals that are valuable for healthy functioning of the body.
Instructions
Bring the batter to room temperature and stir it well before making your idlis or dosas. It’s mildly salted so give it a taste before you add more. If the batter is too thick, I thin it down with a little water for dosas and uttapams. Cook the dosa on both sides for extra crispy goodness. For fluffy idlis steam on high flame for 5 minutes. Let them cool down a bit and scoop them out gently with a spoon.
For bragging rights, share a picture of your crisp dosas and fluffy idlis on Instagram and Facebook. Extra points if you’re in the photo too. Don’t forget to tag @attagirlindia
Goes well with Gunpowder
Method
Roast all the ingredients, except salt and asafoetida, individually till fragrant. Add salt and grind them to a fine powder. Add in the asafoetida and mix well. Serve with ghee or coconut oil as an accompaniment for ragi idlis and dosas.
Graciously accept all the well deserved praise that comes your way.
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