Ragi idli

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.


4 thoughts on “Ragi idli

    1. 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

      Liked by 1 person

    2. 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

      Liked by 1 person

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