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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