Moderately healthy

Ragi idli

Name: Ragi idli
Cook time: 30 minutes
Total time: 30 minutes

Time to cook

30 minutes

Difficulty

Medium

Serves

A South Indian delicacy made with fermented ragi (finger millet) batter, steamed to perfection and served as a healthy and gluten-free breakfast option.

Ingredients

Parboiled Rice

0.75 cup

Urad Dal

0.25 cup

Raw Poha

1.5 tbsp

Fenugreek Seeds

0.125 tsp

Ragi Flour

0.5 cup

Water

0.25 cup

Water

0.25 cup

Water

0.25 cup

Salt

0.5 tsp

Step-by-step instructions to cook

Prep

Wash rice properly in a bowl, add water, and set aside.

Rinse the poha twice and add to the above rice, blend well, cover, and leave for four to five hours.

Rinse urad dal and fenugreek seeds and soak them in water for four to five hours.

Drain the dal and grind it until you get a smooth batter by adding water gradually.

Put the urad dal batter in a pan or bowl and add the drained rice and poha in the same grinder jar and grind to a smooth batter.

Add this to the urad dal batter and mix thoroughly.

Add water, ragi flour and blend until smooth.

Cover the bowl or pan with a lid and let the batter ferment overnight or for 8 to 9 hours. The batter will double in size and volume, if not simply add baking soda to it.

Add the salt and thoroughly mix the batter.

Grease the idli molds using oil and fill the molds with the batter.

In an electric cooker, steamer, or pressure cooker, boil water prior to putting the idli stand in place.

Cooking

Place the idli stand in the steamer when the water starts to bubble.

Cover and steam on high heat for 12 to 15 minutes. If using the pressure cooker, remove the whistle from the lid

Once cooked, turn off the flame and wait for 2 mins before taking the idli stand out from the steamer.

The idli must not be wet on top when cooled.

With the help of a spoon remove/de-mold the idlis to a plate.