Ragi Idli / Finger Millet Idli

Ragi Idli / Finger Millet Idli

Hunt after diet foods dragged me to this recipe. Apart from dosa and puttu in ragi I never attempted idli. Probably the whitish idli in the mindset prevented me from a trial. But not disappointing ragi idlis are soft, spongy and tasty.  

Ingredients:

Idli Rice/ puzhungal/ your choice rice– 1 cup

Ragi Flour – 1 cup

Urad dal – ¾ cup

Fenugreek – 1 tsp

Salt – as required

Method:

Use the same method for normal idli. Wash and soak rice, ural dal with fenugreek separately for 4- 5 hours. Grind urad dal in a grinder by sprinkling water on top until it grinds smooth and you get an icy touch. Transfer to a vessel where you can mix the grinded rice and ragi flour.  Now grind the rice in a coarse manner with required amount of water. Transfer grinded rice to the vessel and mix well with ragi flour and salt. I use a lengthy ladle to mix the batter. Leave it to ferment for few hours. Prefer 4 hours for 26-29 º temperature.

Heat water in an idli maker or steamer. Mix the Ragi batter with required level of salt. Now grease the idli maker with coconut oil. Pour the batter into the molds and keep it inside the steamer. Steam for 10 minutes. Reduce the flame – use a tooth pick or fork to finalise the steaming period. If the fork is not sticky your idli is ready. Rest of the  batter you can preserve in fridge. I made vegetable curry for this recipe. You can try this with kara chutney, sambhar and coconut chutney.