• Culinary Aromas

One Batter, Four Amazing Ragi Dishes

Updated: Nov 24, 2020

Ragi or finger millet is gluten-free and very popular millet across south India. It’s rich in Iron and Calcium. We love ragi not only because of its health benefits but also because of the many tasty dishes that can be made with it. In this post, I show how to make one ragi batter and four all-time favorite dishes of the south - soft and spongy Idlis, crisp Dosas, Fluffy Uttapam with lots of veggies, and crispy and mouth-watering Pakodas (or pakoras).

Idli is a steamed cake made from fermented batter - more traditionally a batter made from rice and lentil (Black gram/Urad dal). In this recipe, however, I have not used any form of rice and used FingerMillet (Ragi) flour for the batter. Freshly fermented one is best for making soft and spongy idlis. Idlis come out great on the first day. After fermentation, do not mix the batter as the air pockets in the batter will help to make Idlis fluffy when steamed.

Dosas come out very crisp with this batter on the first day or later. If you like dosas over idlis (like my kids do) you can make them with fresh batter or you can make them later too. The batter stays good for 3 days.

You can make Uttapams with fresh batter or a little sour one. Adding lots of veggies, make the uttapams very tasty with the added goodness from the veggies.

If you love fried food or Wanna break from the usual healthy dishes, Pakodas are a great choice. My family loves Pakodas and gobble it in no time. Full of veggies and paneer, these crispy ragi pakodas are an amazing and easy to make millet snack recipe.

Love millets, please check out some of my posts on millet based recipes.



For Batter [Batter consistency is very important for idli. I highly recommend watching the video to get a feel for it]

  • 3 cups ragi flour [I use Udupi ragi flour from Deep brand]

  • 1 cup whole Urad dal

  • 2 tbsp Chana dal

  • 2 tsp methi/fenugreek seeds

  • 4 cups of water

  • 2 tsp Salt (used after grinding the batter)

1 cup = 250 ml or 128 gms


Making Batter

  • Take urad dal, methi, and chana dal in a bowl. Rinse it well.

  • Add 3 cups of water and let it soak for 2-3 hours.

  • Transfer everything to a wet grinder or a blender. Grind for 20-25 mins until urad dal batter is smooth and fluffy or blend until a smooth paste.

  • Add 3 cups of ragi flour ( one by one) to the urad dal batter. Add 1 cup water and then grind for 10 more min. This will help to mix ragi flour well with the urad dal batter.

  • Transfer everything to a deep bowl.

  • Add salt and mix the batter with your clean hand. Mixing with hand helps greatly with fermentation.

  • Transfer to a deep bowl for enough space for the batter to rise and ferment.