Ragi Idli

SOAKING OF DRY INGREDIENTS: Wash and rinse dal until the water runs clear and soak in plenty of water (to allow the puffing up of the lentils) for a few hours (at least 4 to 5 hours). Soak fenugreek seeds in a little water in a small bowl.

BLENDING OR GRINDING TO MAKE IDLI BATTER: After a minimum of 4 to 5 hours, drain urad dal. Keep the water used for soaking to grind the batter. Transfer the soaked urad dal and methi seeds into a blender and add a little water about ½ cup.

Blend until the batter is smooth and fluffy. Add more water if needed. Transfer to a large bowl.

Wash idli rawa in water, drain and add to the blended urad dal batter. Add salt to taste and mix well to form a homogenous mixture.

Now, add ragi flour to this and mix again. If needed, add more water but the batter should be of a thick pouring consistency. Cover the bowl with a lid and ferment in a warm place for 8 hours or overnight.

STEAMING RAGI IDLIS: Heat the cooker (without weight) or an idli steamer with some water. Grease idli stands lightly with oil.

Pour batter into idli moulds and once the water comes to a boil, place the idli stand in the cooker/steamer. Steam idlis for 12 to 15 minutes or until a toothpick inserted in center of idli comes out clean.

Remove stand and let cool over counter for a few minutes. Gently remove idlis from the idli moulds and transfer to a serving bowl. Serve healthy and delicious ragi idli with coconut chutney, sambar, pickles etc.