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Writer's pictureNandini R Kini

Ragi Idli with Sambar






Ingredients


1 cup ragi / Nachni / Finger millet

1 cup idli rice / parboiled rice

1/2 cup whole urad dal

1/4 tsp methi/ fenugreek seeds

1 tsp salt

Oil for greasing idli mold




Procedure

  • Soak rice and ragi in a bowl and urad dal and methi in another bowl for 4-5 hrs

  • Wash well and grind both separately in the grinder. First grind urad dal adding little water. Make a nice, smooth batter.

  • Take the batter in a mixing bowl. Wash rice, ragi, drain water, and add it to the grinder

  • Add water little by little and grind into a smooth batter

  • Add the batter to the mixing bowl and mix both dal and rice, ragi batters well

  • Add salt and mix, keep it aside overnight for fermentation.

  • The next day we can see the batter has nicely fermented and doubled its quantity

  • The batter is absolutely fluffy. Give a good stir.

  • Heat the idli steamer. Grease the idli molds.

  • Pour 3/4 ladle of idli batter in each mold and steam cook in the steamer for 10 mins

  • Turn off the flame, once the steam is released, gently take out the idli stand

  • And hot idlis are ready to serve

  • Serve idlis with chutney, sambar, or molga podi and oil.



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