Finger millet Idly

How to make Ragi Idli?

Making ragi idli is quite simple and offers a nutritious twist to the traditional idli recipe. Here's a basic recipe:

Ingredients:

- 2 cups ragi unpolished (finger millet)

- 1/2 cup cooked rice (matta rice)

- 1 cups urad dal whole (black gram without skin)

- 1/2 teaspoon fenugreek seeds

- Salt to taste

- Water (for soaking and grinding)

Step by Step Instructions:

1. Wash and soak finger millets for 8 hours or overnight.

2. Wash and soak urad dal and fenugreek seeds together in one bowl for 2-3 hours.

   1. Benefits of grinding together and separate

3. After 8 hours, remove the water and rinse the finger millets in fresh water.

4. Grind finger millets and cooked rice together to a smooth batter (Use cold water for grinding so that the batter won't get heated up while grinding).

5. Then grid urad dal until its smooth and fluffy (No need to discard the water used for soaking urad dal. Use the same water grinding).

6. Combine both the batters and add salt. Mix well with hand for 2 to 3 minutes

7. Keep it closed for fermentation for around 8 hours

8. Once the batter has fermented, stir it gently.

9. Prepare the idli mold by greasing it with a little oil or ghee.

10. Pour the batter into the idli molds and steam them in an idli cooker or steamer for about 7 to 8  minutes or until a toothpick inserted in the idlis comes out clean.

11. Once done, let the idlis cool for a few minutes before gently removing them from the molds using a spoon.

Your nutritious and delicious ragi idlis are ready to be served! Enjoy them with sambar, chutney, or any accompaniment of your choice.