Ragi Idly


Whole Ragi Grain- 1 cup
Idli rice (parboiled) – 1 cup
Whole skinned Urad dal – ¾ cup
Methi seeds -1 tablespoon
Salt to taste
Oil- to grease idli moulds


washes soak the ragi for 3-4 hours (longer than you soak the rice) Soak the rice, urad dal and methi seeds in separately 4-6 hours or overnight.
In a mixie /blender, grind the urad dal till light and fluffy.
A test for fluffiness is to keep a bowl ofwater and drop a tiny pinch of batter. If it floats, it is light enough.
Then add and grind the Ragi grains and Methi and finally the rice.
The rice should not be ground too smooth. It should be of Rava consistency. Alternatively, you can use rice Rava instead.
Take the batter in a vessel, add in some salt to taste and leave it to ferment. Next morning, lightly stir the well-fermented batter.
Grease Idli moulds and steam in a pressure cooker for 12-15 minutes till done.

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