Ragi Idli

This version of idli made with an ancient grain Ragi or Finger Millet flour is healthy, nutritious, protein-rich, filling, vegan, gluten free and gut friendly too.

Prep. time          Cook time               Serves 

20 Mins.             20-30 Mins.           4 Adults

Ingredients

• Ragi Flour (Finger Millet) – 1 cup
• Whole Urad Dal- 1⁄2 cup
• Fenugreek Seeds- 1⁄4 tsp
• Salt – as per taste

Procedure

• Rinse and soak urad dal for about 2 – 3 hrs. Grind to a smooth paste with water.
• Add Ragi Flour to the Urad Dal batter. You can also grind the whole millet into a flour at home.
• Stir until the batter is smooth.
• The batter needs to be kept in a warm place for 8-10 hours or overnight to ferment.
•  After fermentation, add salt and mix thoroughly.
• Before you begin, make sure to grease your idli maker with some coconut oil to prevent the batter from sticking.
• Once you’ve done that, you can start filling the maker with idli batter and let it steam for about 15-20 minutes, depending on the equipment you have at home.
• To check if the idlis are done, insert a knife or a toothpick onto the idlis and if nothing sticks then the idlis are perfectly steamed.
• Serve with sambar and or chutney of your choice.
• Tip: Allow a standing time of 1 to 2 minutes once the idli’s are . You can steam the idlis in batches. The leftover idlis can be prepared into a idli pulao and the leftover batter can be refrigerated to make ragi dosa or ragi uttapams.