Ragi Idli / Spongy Ragi Idli / Finger Millet Idli - Diabetic Friendly Recipe
How to make Idli/Dosa Batter
- Ragi flour - 2 cup
- Idli Rice – 1 cup
- Urad dhal – 1 cup
- Fenugreek seeds – ½ tsp
- Salt – to taste
- Take 2 cups of ragi flour and keep aside. Wash & soak the rice, urad dhal and fenugreek seeds in water for nearly 3 to 4 hours.
- Grind the urad dhal, rice and fenugreek, using enough water till it is light and fluffy (remember to wash the grinder before use). Allow to grind into a smooth paste (add water as necessary while grinding).
- Add ragi flour into the grinder along with the urad dhal batter and allow to grind till it completely mixed ( this step is for even mixing of ragi flour).
- Transfer to a separate container; add salt and mix well. Allow to ferment for nearly 8 to 10 hours or overnight.Grease your idli mould with little oil and pour a ladle full of batter and steam for about 10 to 12 minutes.