A very healthy and fermented steamed deliciousness made of rice and super food finger millet that takes the nutrient quotient to the next level. A must try for all!
RAGI IDLI
Ingredients
1 cup finger millet (ragi) flour
1 cup parboiled rice (ukda chawal), washed and soaked for 6-8 hours
½ cup split skinless black gram (dhuli urad dal), soaked with ½ tbsp fenugreek seeds for 6-8 hours
4 tbsps pressed rice (poha), soaked for 6-8 hours
Salt to taste
Oil for drizzling
Fresh coriander chutney to serve
Method
1. Put soaked rice in a stone grinder along with the soaked water. Similarly, add the soaked split skinless black gram and fenugreek seeds along with the soaked water and add the soaked pressed rice.
2. Add salt and 1 cup water and grind till a smooth batter is formed.
3. Take finger millet flour in a bowl, add ¾ cup water and mix well. Pour this mixture little by little in the ground batter, mixing after every addition. Transfer this into a bowl, mix and set aside to ferment for 6-8 hours.
4. Heat sufficient water in a steamer, grease idli mould with a little oil, pour a portion of the batter into each mould, place in the steamer and steam for 10 minutes on high heat and for 5 minutes more on low heat.
5. Allow the idlis to cool for a few minutes, de-mould the idlis and arrange on a serving plate.
6. Serve hot with coriander chutney.
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