clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ragi Idli and Dosai – Mixie Method

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Recipe for Idli and Dosai batter made with Ragi – Finger Millet. Easy everyday batter recipe made using the mixie method. Fermented Idli and Dosai Recipe.

  • Total Time: 8h20m
  • Yield: 20 big idlis 1x



1 cup ragi – finger millet
1 cup idli rice
1/4 cup urad dal
1/4 cup aval / poha
1 teaspoon fenugreek seeds
1 teaspoon salt
1 cup water to grind


Wash the millet, rice, and lentils in water 2-3 times. Soak them along with poha and fenugreek seeds for a couple of hours. After a couple of hours, drain the water used for soaking.

Grind the soaked and drained ingredients to a smooth batter. Add water while grinding and grind in batches.

Finally add in the salt and mix well to combine. Ferment the batter for 6-12 hours. If it’s summer, it will take about 6-8 hours. In winter, it will take a longer time. If you live in a very cold place, leave your batter in some place warm. Leaving your batter inside your oven with the pilot light on works great if you live abroad and your place is cold. Once the time is up, the batter should have increased in volume. Take a ladle and mix it well. Your batter is ready. Refrigerate the batter after fermentation. Use within 3 days.

Fill two inches of water in an idli vessel and put it on medium flame. Wet a cloth and line an idli plate. Ladle the batter on the plate and steam for 6-7 minutes. After the said time, unmold the cloth. Sprinkle water while unmolding.

Dilute the batter with little water to pouring consistency.
Heat the dosai griddle until medium hot. Add 1/3 cup batter and swirl to cover dosai griddle. Sprinkle 1/2 teaspoon of Indian sesame oil / peanut oil or ghee. Cook until underside of the dosai is golden brown, about a minute. Flip once. Cook for a few seconds. Remove dosai from the griddle and repeat with remaining batter. Serve hot.

  • Author: Suguna Vinodh
  • Prep Time: 8h
  • Cook Time: 20m
Scroll to Top