Prep time: 15 min
Cook time: 15 min
Yield: 5
Main Ingredients: ragi
Ingredients
- Urad dal - 1/2 cup, soak in water for 2 to 3 hours
- Cream of rice - 1 cup (Idli rava)
- Ragi flour - 1 cup
- Salt - 1/2 tsp
- Cooking soda - pinch
Method
- Soak urad dal for about 2 to 3 hrs. Soak the idli rava in water separately for an hour before mixing with urad dal batter. After 2 hours drain the water from the urad dal and grind to a smooth paste adding 3/4 cup of water.
- Squeeze out the water from the cream of rice and add to the ground urad dal batter. Add the ragi flour and mix. Mix well till well combined.
- Place the mixture in a warm place for 8-10 hours or overnight to let the idli mixture ferment. The fermentation is slow in winter and quick during summer. The key to soft and fluffy idlis is in the fermentation process.
- After 10 hours you will find that the mixture will be double the original volume. After fermentation, add salt and pinch of soda bi carbonate and mix well. The batter is now ready to make idlis.
- Grease idli maker plates with some oil and fill with idli batter. Steam covered for about 10-12 minutes and remove each idli carefully with a spatula.
- Serve with sambar or chutney of your choice.
Tips
- Similar to Rava Idli, you can add tempering to the ragi idli batter. Heat 2 tsps oil, add 1/2 tsp mustard seeds and allow to splutter. Add a tsp of urad dal, a tsp of chana dal and allow the dal to turn red. Add a tsp of grated ginger,2 chopped green chilies and few curry leaves. Saute for few seconds and turn off heat. Add to the fermented ragi idli batter and prepare idli.
- To check if the idlis are done, wet finger and touch the surface of the steamed idli. If it does not stick to your finger, the idlis are done.
It is energetic food try and share this recipe with your friends
