Fluffy ragi idlis without using rice or rava (semolina).
The same batter can be used for preparing crisp ragi dosas.
Ingredients
2 cups ragi flour
3/4 cup Urad dal flour
2 1/2 cups water
Salt to taste
Recipe
1. Mix 1 3/4 cup of water and 2 cups of ragi flour
2. Mix the remaining water with the Urad dal flour
3. Add salt and Combine both mixtures well without lumps (use a blender to get rid of the lumps if needed)
4. Leave in a warm place to ferment for 8 hours
5. The batter will rise to double it’s volume, so do make sure that you are leaving it in a vessel of the appropriate size
6. Pour the batter into greased idli moulds and steam in idli cooker (or pressure cooker without weights) for 9 minutes
7. Open and let rest for 2 minutes before serving
Serve with chutney or curried gravy.
Ginger, Salt & Pepper 
These idli looks so soft and spongy!
LikeLiked by 1 person
I am no Ragi idli fan, but this recipe surprised me. I made it in the mindset that I am going to need multiple tries before I jotted a recipe that I liked in terms of ease and taste! Came out really soft, went awesome with curries and chutney
LikeLiked by 1 person
I am no Ragi idli fan, but this recipe surprised me. I made it in the mindset that I am going to need multiple tries before I jotted a recipe that I liked in terms of ease and taste! Came out really soft, went awesome with curries and chutney
LikeLiked by 1 person
Oh! Nice to know this.
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