Prep time
10 hours (including soaking and fermenting time)
Cook time
15 minutes
Servings
2 - 3 People
Category
Veg
What You'll Need
Ragi Idli
A healthy and wholesome South Indian steamed dish made with ragi (finger millet) and rice, served with coconut chutney or sambar.
Ingredients :
For Idli Batter
1. Ragi flour 1/2 cup
2. Idli rice 1/2 cup
3. Urad dal (split black gram) 1/8 cup
4. Fenugreek seeds 1/4 tsp
5. Salt To taste
6. Water As needed
For Coconut Chutney
1. Grated Coconut 4 tbsp
2. Green chilli 1, slit
3. Mustard seeds 1/2 tsp
4. Curry Leafs 1/2 tsp
5. Salt 1/2 tsp
6. Tamarind 1/2 tsp
7. Water As needed
Procedure :
1. Soak the idli rice, urad dal, and fenugreek seeds separately in water for 4-5 hours. Drain the soaked ingredients and grind them together with a little water to make a smooth batter. Mix the ragi flour into the batter until fully combined and smooth.
2. Transfer the batter to a large bowl, add salt, and mix well. Cover the bowl and let the batter ferment for 8-10 hours or overnight in a warm place until it rises and becomes airy.
3. Grease the idli mould with oil. Pour the fermented batter into the moulds, filling each cavity about three-quarters full. Steam the idlis in the multi kadai for 10-12 minutes, or until cooked through. Remove from the mould and set aside.
4. For the coconut chutney, blend grated coconut, green chilli, tamarind, and water to a coarse consistency. Heat a small amount of oil in a pan, add mustard seeds and curry leaves, and let them splutter. Add this tempering to the chutney and mix well
5. Serve the warm, fluffy ragi idlis with coconut chutney or sambar for a nutritious and delicious meal.
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