Ingredients:
● Idli Rice/ or idli rawa -1 cup
● Ragi flour/finger millet flour -2 cups
● Whole Urad dal (whole/without skin) - 1 cup
● Fenugreek seeds -1/2 tsp
● Salt as needed
Procedure:
● Wash and soak urad dal + fenugreek seeds for 4 hours. Wash and soak rice
separately for 4-5 hours or we get lidi rawa separately which can be soaked and
added directly to urad dal after grounded.
● Grind urad dal adding water little at a time until smooth and fluffy. Remove and
keep it in a vessel.
● Grind rice adding water from time to time to a slightly coarse batter.
● Now add the urad dal batter, ragi flour and salt to the rice batter and grind
everything together until well mixed. The consistency of the batter should be similar
to idli batter(neither too thick nor too thin).
● Remove from the wet grinder and mix it well with your hands. Leave it to ferment
overnight or for 7-8 hours. Use a big vessel to prevent it from over flowing as it will
double while fermenting. Our Ragi Idli batter is ready.
Method
● Heat water in an idli vessel or steamer. Mix the fermented ragi idli batter well and
pour a ladle of batter into the idli molds and place it inside the steamer or idli
cooker.
● Steam cook for 10-15 minutes or until a toothpick inserted in the center of the idli
comes out clean. Once done sprinkle water and remove from the mold after 2-3
minutes.
● Serve hot with sambar or chutney of your choice.
Notes:
● Ragi idli is a steamed recipe and it will gain lot of nutritional value.
● Best had for breakfast options. It is also a good tiffin option for school or evening
snack once the child returns from school
● Easily digestible and has good probiotic bacteria as it is fermented.
● Calcium rich with less fat.
Preparation Time: 30mins
Cooking time : 20 mins
Serving size: 4 no.s
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