Jun 13, 2014

Ragi Idli

  • Whole Urad Dal/Skinned black gram: 3/4th cup
  • Fenugreek/ Methi seeds: 1/2 tsp
  • Ragi flour/finger millet flour : 2 cups
  • Salt: As needed.
  • Oil for idli mould to grease.

  • Soak the urad dal & fenugreek seeds together for a minimum of 4 hours.
  • Grind the urad dal & fenugreek seeds to a very smooth & fine paste  with the water used for soaking.
  • Scoop out the urad dal mixture to a large utensil. Add the ragi flour, salt & adjust the consistency of the batter (add little water at a time). Batter should be of dropping consistency.
  • Allow the batter to ferment overnight or a minimum of 8 hours.
  • The batter would have doubled after fermentation. Mix the batter gently.
  • Grease the idli moulds. Add enough water to the steamer.
  • Add about 2 tbsp of batter to each mould & steam the idlis for 15-20 mins.
  • Turn off the heat. Let the idlis cook in the steam for couple of more mins. Remove the mould from the steamer.
  • Scoop out the idlis using a spoon or a spatula.
  • Serve idlis hot with a sambar & a chutney of your choice.

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