Ragi Idli

Ingredients: 

• 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.

Method:

• 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.