RAGI IDLI / FINGER MILLET IDLI
Ragi idli recipe with step by step photos is a healthy , nutritious , soft idli made with ragi , urad dal . It's a no rice idli
Ingredients
- 3 Cup Ragi / Finger Millet
- 1 cup Urad Dal / Uddine Bele
- 1 tsp Methi / Fenugreek seeds
- 2-3 tbsp Thick Poha / Dappa Avalakki
- 1-2 tsp Salt
- Coconut Oil / Any oil to grease idli stand
Instructions
- Take Ragi in a vessel . Wash it nicely 3-4 times to remove any impurities. Soak in water for 4-5 hours.
- To another vessel , add urad dal & methi seeds. Wash & soak for 4-5 hours.
- Just 30 mins before grinding , add thick poha to the urad dal and let them soak.
- After the soaking time ,blend urad dal and methi seeds to a smooth paste in a mixer / grinder ( i normally use grinder ) .Add water in steps . Let the urad batter be soft , fluffy and frothy .Once urad dal is ground perfect , add ragi seeds and grind for some time . Let the ragi break and attain rava texture ( coarse texture ) .
- Once , batter is ready , add salt and mix it nicely with your hand. The consistency of Ragi idli batter should be like regular idli batter .Cover and keep the batter for fermentation. Let it rest in a warm place for 8-10 hours.
- After 8-10 hours / over night you will notice that batter has fermented well . Mix lightly .Pls note that we should avoid rigorous mixing as the air bubbles will escape , leading to dense idlis.
- To make idlis , heat water in the steamer / idli pot . Bring water to boil .Grease the idli plates with oil
- Carefully pour the idli batter on to the greased plates .Steam cook for 10-12 minutes. Switch off and allow to cool slightly before removing from idli plates .
- Using a wet spoon , remove ragi idli . Each time dip the spoon in water and remove , so that idli comes out clean and has a neat surface.
- Enjoy ragi idli with your choice of sambar / chutney / chutney pudi.
