- Preeti Shridhar
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.
While grinding dal, add a few ice cubes if using mixer grinder so that the dal doesn't heat up.
Once you feel dal is ready, grind for a couple of more minutes. This will beat the dal well and it will fluff up. This step goes a long way in making soft idlis.
Mix the whole batter with your hands very nicely.
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
Soak urad dal, both the rice and methi seeds for eight hours.
Soak poha for an hour.
Grind them to a fine paste.
Mix in ragi flour.
Add water and make a thick batter.
I used 1 3/4 cup water total.
The batter should be thick like we make for regular idlis.
Cover and leave it overnight to ferment.
To make idlis
Add salt to the batter.
Grease idli plates .
Bring water to boil in the cooker.
Pour a ladle of batter in each cavity of idli plate.
Place the idli stand in the cooker.
Keep it on high flame for 5 minutes, then let it simmer for 15 to 20 minutes.
Insert a knife, if it comes out clean, the idlis are done.
Mine were done in 20 minutes.
Remove the idli plates from the cooker.
Let them cool a bit , then unmould them using a knife .
I served them with Sambaar.