Ragi Idli

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Recipe

Ingredients

1 cup	ragi flour
1 cup	idli rice
1/2 cup	urad dal
1/4 teaspoon	fenugreek seeds
—	salt to taste
—	water as needed
—	oil for greasing

Instructions

1. 1 Rinse the idli rice and urad dal separately under running water.
2. 2 Soak the idli rice and urad dal along with fenugreek seeds in separate bowls for at least 4 hours.
3. 3 Drain the water from urad dal and fenugreek seeds, and grind them together into a smooth batter using a little water.
4. 4 Drain the water from the soaked rice and grind it into a slightly coarse batter.
5. 5 Mix the urad dal batter and rice batter together in a large bowl.
6. 6 Add ragi flour to the batter and mix well to combine.
7. 7 Add salt to taste and mix again.
8. 8 Cover the batter and let it ferment overnight or for 8-10 hours in a warm place.
9. 9 Once fermented, stir the batter gently.
10. 10 Grease the idli molds with oil and pour the batter into each mold.
11. 11 Steam the idlis in an idli cooker for 10-12 minutes or until a toothpick inserted comes out clean.
12. 12 Allow the idlis to cool slightly before removing them from the molds.
13. 13 Serve hot with coconut chutney or sambar.