If you love idlis and dosas but want to make them a little more nourishing, this Ragi Idli Dosa Batter is the perfect place to start; simple, healthy, and absolutely delicious.
Starting your day with a plate of soft idlis or crispy dosas fresh off the pan is 100% guarantee of a wonderful day ahead. This Ragi Idli Dosa Batter recipe will only add a lil more to the same joy. It’s packed with all the wholesome goodness of finger millet that gives the idlis and dosas a little health and flavor boost.
If you’ve loved our Idli Dosa Batter recipe before, this version will feel like the healthier cousin that’s just as easy to make. Ragi, or finger millet, is rich in calcium, iron, and fibre, making every bite nourishing and satisfying.
Jump to section: Ragi idli dosa batter
- Ingredients to Make Ragi Idli Dosa Batter
- What is Ragi & What Are The Benefits of Ragi?
- How to Make Idli Dosa Batter
- How To Tell If The Batter Is Fermented
- Which is The Best Blender to Grind Ragi Dosa Batter
- Richa Recommends
- Frequently Asked Questions
- Top Tips to make the best Ragi Idlis & Dosas
- Equipments To Make Ragi Idlis & Dosas
- Recipes with Ragi Idli Dosa Batter
- Watch Ragi Idli Dosa Batter Recipe Video
Ingredients to Make Ragi Idli Dosa Batter
This Ragi Idli Dosa batter recipe calls for simple, pantry-staple ingredients. Here’s everything you’ll need:
- Ragi (Finger Millet): The star of this recipe. Gives the batter its earthy flavour and a big nutritional boost with calcium, iron, and fibre.
- Idli Rice: The base of the batter. I have used idli rice, basically parboiled short grain rice, as its higher starch content delivers great results. But any short grain rice variety such as sona masoori or kollam will work in a pinch too.
- Urad Dal: Makes the batter light, creamy, and airy.
- Poha (Flattened Rice): Keeps the batter light and helps make crisp dosas.
- Fenugreek Seeds (Methi): Aids the fermentation process and adds to the taste too. A little goes a long way.
- Ice cubes/Ice cold water: To prevent the batter from heating up when grinding.
What is Ragi & What Are The Benefits of Ragi?
Ragi is also known as finger millet and it is a nutritious gluten-free cereal grain rich in fiber, protein, calcium, and iron. Because of its high fibre content and low glycaemic index, benefits of ragi include aiding digestion, promoting bone health, managing weight and blood sugar, and improving your skin and hair.
How to Make Idli Dosa Batter
The process of making idli dosa batter takes about 20 minutes over a day. Yes thats all!! Here’s the timeline that you can follow.
DAY 1 (Morning) – Washing and Soaking
In the morning, you need to wash and soak the ragi, rice and lentils. While it’s a pretty straightforward process, here are some tips I find helpful:
- When washing the ragi, rice and lentils, rub them between your fingers as you wash, and rinse in clean water 3-4 times till the water starts running almost clean. Doing so helps get rid of dust, impurities, and excess starch from the rice.
- Soak the ragi, rice and lentils in clean water. They should be completely submerged and have at least an inch of water over them. Soaking the lentils makes it easy to grind and makes the batter nice and fluffy which is very essential for the texture.
DAY 1 (Evening) – Grinding, Fermenting
In the evening, it’s time to grind the ragi, rice and lentils to make the batter. To do so:
- Drain the excess water, transfer to a mixer jar, and grind. Using a mixer grinder can heat up the batter, which affects the flavour. Use ice cold water to prevent overheating and maintain the desired temperature.
- The consistency should be such that it leaves a thick coat on the back of a spoon and falls in a ribbon like consistency when poured with a ladle. The ground batter should feel very slightly gritty between your fingers.
- Pour the batter into a bowl that’s large enough so that there is room for the batter to rise. Mix the batter with clean hands as shown in the video – this is an important step as it helps in the fermentation so please don’t skip it.
- Cover the bowl and set aside to ferment. Leave it in a warm, dry place away from direct sunlight to ferment. Fermentation takes anywhere between 12-24 hours depending on the humidity and temperature at your place. The warmer it is, the faster it’ll ferment.
DAY 2 (Morning) – Using or Storing
The next morning or after, the batter should have increased by almost 1.5 times, and that’s how you know it’s fermented and ready for use. If you follow the exact measurements of this recipe, you should have approx 1.75 litres (6-7 cups) of idli and dosa batter -1 cup batter makes 6-7 idlis or 4-6 dosas depending on the size.
How To Tell If The Batter Is Fermented
- The batter will expand and almost double in size as it ferments.
- When you mix the batter, you should be able to see tiny air bubbles in the batter (watch the video to see how fermented batter looks). It should look and feel frothy and airy
- The batter should smell mildly yeasty or sour
- If the batter smells very sour or smells bad, then it may have over fermented or gone bad. Unfortunately, there’s no coming back from this, so make sure the batter doesn’t get over fermented!
Which is The Best Blender to Grind Ragi Dosa Batter
If you make idlis and dosas frequently, I highly recommend using an electrical wet grinder which produces a light, fluffy batter without heating it up. The disadvantage is that they take up more counter space and are quite big and bulky.
Richa Recommends
I use a blender and mixer grinder at home. In the video I’ve used a Nutribullet but my favourite is the Sujata Dynamix Mixer Grinder. The disadvantage of using a mixer grinder is that it heats up the batter as it grinds, which is not ideal. To keep the batter from heating up, I use ice cold water while grinding.
Frequently Asked Questions
Yes, it is! Ragi is packed with calcium, iron, and fibre, which makes it more nutrient-dense than traditional rice-based dosa. It’s also gluten-free and helps keep you fuller for longer.
Technically, yes. You can make an instant version by adding curd and a pinch of baking soda to the batter. However, fermenting naturally gives it a softer texture, better flavour, and that classic dosa rise.
Fermentation depends on warmth. If your kitchen is too cold, keep the bowl near a warm appliance or wrap it in a thick towel. You can also preheat your oven for a minute, switch it off, and let the batter rest inside overnight.
Yes, but the texture will be slightly different. Whole ragi grains give a more natural, slightly coarse texture. If using flour, mix it with urad dal and rice batter for better consistency.
Top Tips to make the best Ragi Idlis & Dosas
- Add salt later: Only salt the portion you plan to use immediately. This keeps the rest of the batter from turning too sour while stored.
- Soak everything well: Give the ragi, rice, and dal enough time to soak. This helps them grind smoothly and ensures the batter ferments properly.
- Use cold water while grinding: Adding ice cubes or chilled water prevents the batter from heating up, which can slow down fermentation and affect flavour.
- Mix with your hands: Don’t skip this step! Mixing the batter by hand helps kickstart fermentation and gives the batter that light, airy texture.
- Watch the consistency: The batter should be thick but pourable, it should coat the back of a spoon and fall in ribbons when lifted.
How to Make Ragi Idlis
Step 1: Once your batter has fermented and doubled in volume, take the portion you’ll use and add ½ teaspoon salt just before steaming.
Step 2: Grease your idli plate with a little oil (or ghee), which helps the idlis demould easily.
Step 3: Pour the batter into the molds, filling them just shy of the rim (the batter will rise a little more during cooking).
Step 4: Steam on medium heat for about 10 minutes until a toothpick inserted in the centre comes out clean. Over-steaming makes ragi idlis dry.
Step 5: Let the idlis rest in the steamer for 2 minutes with the lid on, then cool for another 2-3 minutes before removing them gently with a spoon.
Tip: If the batter is slightly sour, skip adding sugar at this stage. If it tastes flat, a tiny pinch of sugar helps the idlis rise better and improve flavour.
How to Make Ragi Dosas
Step 1: Using chilled batter helps you spread the dosa thin and crisp. So make sure it’s either cold or room temperature, avoid using hot temperature batter.
Step 2: Heat your non-stick pan or seasoned cast iron tawa until water droplets sizzle and evaporate instantly. That’s your cue.
Step 3: Pour a ladle of batter onto the centre of the pan and spread in circular motion (for a thin dosa) or keep thicker for soft-roast style. Drizzle a teaspoon of oil or ghee around the edges.
Step 4: For a crisp edge keep heat on medium-high, cook for 30 seconds with lid, then another minute uncovered. For a softer version: cook on medium heat, cover for 30 seconds, then finish without flipping.Step 5: Flip once and cook for 30 seconds if you prefer it both sides roasted; otherwise, keep it single-sided for maximum crisp.
Tip: Serve immediately with chutney or sambar. Do not wait, as ragi dosas lose their crispness if left too long.
Equipments To Make Ragi Idlis & Dosas
For Idlis: You can make idlis in an idli stand in a regular Idli steamer. Alternatively, you can also place the idli stand inside a pressure cooker without using the whistle. If you don’t have an Idli stand – no worries! You can make idlis in greased steel tumblers that can withstand high heat!
For Dosas: A well-seasoned cast iron tawa or pan is the best for making dosas. A cast iron tawa will last you a lifetime, but keep it exclusively for making dosas and uttapams. A non-stick tawa is an easier alternative. I prefer the cast iron tawa because it heats up evenly, it stays hot for longer and the dosas come out extra crispy. Non-stick pans tend to overheat faster and spreading the dosas can become difficult after a while.
Recipes with Ragi Idli Dosa Batter
- Dhokla
- Idli
- Dosa
- Appe / Paniyaram
- Mysore Masala
- Uttapam
- Dosa Waffle
- Schezwan Idli Fry
Storage Tips
- Fridge: Store unsalted ragi idli dosa batter in a clean, airtight container for up to 3–4 days. When ready to use, take out only what you need and add salt before making idlis or dosas.
- Freezer: The batter can be frozen for up to a month. Portion it into smaller airtight containers or silicone trays so you can thaw just what you need. Let it defrost overnight in the fridge before using.
- Room Temperature: Once fermented, avoid leaving the batter out for more than a few hours. Warm weather can cause it to over-ferment and turn too sour.
Serving Ideas
This ragi idli dosa batter gives you endless breakfast (or dinner) options, it’s light, wholesome, and goes beautifully with a variety of sides. Here are some ideas to get you started:
- Recipes to try: Idli, Ragi Dosa, Appe / Paniyaram, Mysore Masala Dosa, Dosa Waffles etc.
- With Coconut Chutney: A classic combo that never fails. Try our Coconut Chutney for that perfect creamy, nutty balance.
- With Sambar: Pair your hot idlis or crisp dosas with a bowl of Homemade Sambar for a hearty, protein-packed meal.
- With Tomato Chutney: Add a tangy twist with Tomato Chutney, it’s slightly spicy and brightens up every bite.
Ragi Idli Dosa Batter is now one of the regular recipes that has become part of my kitchen. It’s wholesome, light, and gives you that comfort of a homemade South Indian breakfast, but with a healthy twist.
If you’re already a fan of classic Idli Dosa Batter, this version is the perfect next step. Tried it out? Tag me on Instagram @my_foodstory, I’d love to see your breakfast table!
Watch Ragi Idli Dosa Batter Recipe Video
Ragi Dosa Batter
Ingredients
- 1 cup ragi finger millet seeds
- 1 cup idli rice
- ½ cup urad dal
- ¼ cup poha
- 1 teaspoon fenugreek seeds methi
- 1 teaspoon salt divided
- ⅛ teaspoon sugar
Instructions
Day 1 morning
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Wash & soak ragi, idli rice, urad dal, poha, fenugreek seeds in enough water in a bowl so that there is at least an inch of extra water over the rice and dal. Soak for 8 hours.
Day 1 evening
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Once the grains have soaked for 8 hours, drain the excess water from the bowl.
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Grind till almost smooth with approx. 1 cup of water and 4-5 ice cubes in a mixer grinder. Add additional water if required. The consistency should be such that it can leave a thick coat on the back of a spoon and falls in a ribbon like consistency when poured with a ladle. The ground batter should feel very slightly gritty between your fingers.
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Pour the batter into a bowl that’s large enough so that there is room for the batter to rise. Mix the batter with clean hands as shown in the video – this is an important step as it helps in the fermentation, so please don’t skip it.
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Cover the bowl and set aside to ferment. Leave it in a warm, dry place away from direct sunlight to ferment. Fermentation takes anywhere between 12-24 hours depending on the humidity and temperature at your place. The warmer it is, the faster it’ll ferment.
Day 2 – morning
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Once fermented, the batter should have become almost 1 ½ times its size with a slight dome shape and a wrinkle, bubbly layer on top. You should be able to smell a little sourness in the batter. This smell means it has fermented. If it is too sour, it has fermented too much! You can use a spoon to check the batter – the texture should be frothy with air bubbles.
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Take out 2 cups of batter in a bowl, add ½ teaspoon of salt and make idlis, dosa etc.
Making Idlis
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Heat water in an idli steamer and bring to a boil. Grease the idli plate with oil or ghee so its easier to demould the idlis.
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Only once the water in the steamer comes to a roaring boil, pour batter into the idli mould and fill them up almost to the top (as shown in the video)
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Place the idli mould in the steamer and steam on medium for 10 minutes till the idlis are cooked. To check doneness, insert a toothpick in the centre of idlis and it should come out clean.
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Let the idlis rest in the steamer for 2 minutes, then take it out and let it cool for another 2-3 minutes. Use a spoon or butter knife to demould idlis from the idli plate.
Making dosas
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Take 1 cup of batter in a bowl, add ⅛ teaspoon salt, ⅛ teaspoon sugar and mix well.
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Heat a non-stick pan or seasoned cast iron dosa tawa over medium heat. Once hot, reduce the heat to low & pour one ladle of dosa batter and pour in the center of the tawa. Spread by using the back of the ladle, moving it in concentric circles to form a big round dosa.
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Increase the heat to medium, drizzle a spoon of oil or ghee around the edges and in the center, cover with lid & cook for 30 seconds.
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Remove the lid and let this roast for 1-2 minutes till golden brown on medium. Flip it over and roast for 30 seconds. Flip it back, fold and serve hot.
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Follow the same steps for making the rest of the dosas.
Video
Notes
- Ice cubes are added to avoid the batter from getting too hot while grinding.
- Batter should be thick & fall in ribbons without being too runny.
- Salt to be added to the quantity of batter you are using to avoid the batter getting too sour.
- If you are not using all of the batter, store the remaining unsalted batter in an air tight container in the fridge for up to 3 days or freeze the batter for up to a month.
- Do not over steam the idlis as they become dry & hard.
- Demoulding idlis easier, if they are cooled for a few minutes.
- To check if the pan is hot enough to make dosa, sprinkle a few drops of water over the tawa & if it is ready, it should sizzle.
- For best results, dosa should be fried on medium heat.
Nutrition
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