Recipe for Ragi idli
Ragi Idlis are steamed dumplings made with Ragi (finger millet) and Urad Dal ( Black Gram without skin). It is a healthy and nutritious breakfast, usually served with chutney and/or sambar.
Equipment
- Mixing bowl
- Mixer grinder
- Idli Steamer
Ingredients
- 2 Cups Ragi Flour (Finger Millet Flour)
- 1 Cup Rice Rawa (Coursely ground Rice)
- 1 Cup Urad Dal (Black Gram without Skin)
- 1 tsp Salt
- Water; for soaking and adjusting the batter consistency and steaming the idlis
- Oil/Ghee; to grease the idli plates
Instructions
- Combine Ragi Flour and Rice Rawa. Pour about 3 cups of water and let it soak for 4 hours.
- Wash Urad Dal and soak it in 2 cups of water for 4 hours.
- After 4 hours, grind the Urad dal to a fine paste. Add more water if needed.
- Add this dal paste to the soaked Ragi and Rice Rawa.
- Mix well. Ferment it overnight in a warm place.
- The next day, add salt. Mix well. Add water if necessary. The batter should be neither too thick nor too thin.
- Heat water in an Idli steamer. Meanwhile, grease the idli plates with oil or ghee. Put portions of the batter in each section of the idli plates.
- When the water in the steamer starts bubbling, put the idli plates in the steamer.
- Steam on high heat for 15 minutes.
- After 15 minutes, turn off the heat and let the idli plates stay in the steamer for about 5 minutes. Then remove the plates and keep them on the kitchen counter for about 2 minutes.
- Sprinkle some water on the plates. That will ease removing the idlis.
- Remove the idlis and serve them hot with chutney and/or sambar.