Ragi Idli Recipe is one of the healthy recipes made with ragi flour, urad dal and rice as main ingredients.
How to Make Ragi idli recipe:
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Rinse rice couple of times and water double the rice and keep aside.
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Wash poha and mix to above rice bowl.
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In other bowl wash Fenugreek seeds and urad dal, add1.5 cups of water.
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Soak rice and dal for about 5 hours
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Drain excess water and grind both dal and rice separately.
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When you get a smooth batter, add both of them and keep them aside.
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Keeping in mind the thickness of batter, take 1 cup ragi flour and make the appropriate thick batter by adding required amount of water.
Tip: If you feel you have made added more water in rice or dal while grinding you can adjust its consistency while making ragi flour batter.
Note: While making ragi batter, remove any lumps by hand.
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Mix everything (rice, ragi and dal batters and rock salt) with your hand and keep in one big bowl.
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Keep the batter in warm condition for fermentation overnight.
Tip: Try to keep bigger vessel for fermentation, during this process batter may increase. If it’s not increased then add a pinch of baking soda.
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Before steaming, add 2.5 cups of water in the vessel and grease the idli molds with oil.
Tip: If you are using the cooker, remove the whistle and if you are using steamer then let the water come to the boiling state.
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Pour the batter into the molds and cook for 10-15 minutes based on the size and method of cooking.
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Off the flame, let them cool for a minute or two.
Tip: If there is any extra batter left over you can refrigerate and use it for next day. If the batter is more than 2 days I recommend making uttapam.
Tip: While removing ragi idli recipe, dip the spoon in cold water and start removing from corners.
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Serve hot with coconut chutney or with sambar.