• Preeti Shridhar

Ragi Idli

I always end up buying a lot of ragi flour. I am really fascinated with ragi.

I have been using ragi flour for cookies and rotis regularly but had no clue how else to use it. During these days of lockdown,when I am trying to preserve my wheat flour as much as possible, as we are basically used to rotis, I thought of trying out South Indian staples dosas and idli. My attempt to make dosas with ragi flour were immensely successful. This emboldened me to try ragi idlis using ragi flour. And I must say I am delighted at  the results. The idlis were super soft and moist . Everyone at home enjoyed them.

I have used a combination of both brown and white rice but you can use either of the two.



Ingredients

Urad dal 1/2 cup

Methi seeds 1 tsp

Brown rice 1/2 cup

White rice 1/2 cup

Poha 1/4 cup

Ragi Flour 1 cup

Salt to taste.

Water 1 3/4 cup


Method.

  1. Soak urad dal, both the rice  and methi seeds for  eight hours.

  2. Soak poha for an hour.

  3. Grind them to a fine paste.

  4. Mix in salt and ragi flour.

  5. Add water and make a thick batter.

  6. I used 1 3/4 cup water total.

  7. The batter should be thick like we make for regular idlis.

  8. Cover and leave it overnight to ferment.

  9. To make idlis

  10. Grease idli plates .

  11. Bring water to boil in the cooker.

  12. Pour a ladle of batter in each cavity of idli plate.

  13. Place the idli stand in the cooker.

  14. Keep it on high flame for 5 minutes, then let it simmer for 15 to 20 minutes.

  15. Insert a knife, if it comes out clean, the idlis are done.

  16. Mine were done in 20 minutes.

  17. Remove the idli plates from the cooker.

  18. Let them cool a bit , then unmould them using a knife .

  19. I served them with Sambaar.

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