Ragi Idli Recipe
Ragi flour isn't as common as regular flour, but they make for a pleasant change! This Ragi Idli recipe is the perfect dish to try when you're bored of regular white idlis!
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Ingredients
- 1 cup Finger millet flour Ragi Flour
- 1/2 cup Split skinless black gram dhuli urad dal
- 1 cup Semolina suji
- Oil
- 1 tsp Mustard seeds
- 10-12 Curry leaves
- Salt to taste
- A pinch of Baking Soda avoid for babies below one year old
Instructions
- Grind the black gram with a little water to a smooth paste. Add the semolina to the black gram paste and mix well.
- Add the ragi flour to the semolina-black gram mixture and combine everything together. Cover the bowl and keep it in a warm place to ferment for 8 hours.
- Heat oil in a non-stick pan, add mustard seeds and wait till they splutter. Add curry leaves and saute for a few seconds.
- Add this tempering to the fermented batter along with salt and baking soda and mix well.
- Heat sufficient water in a steamer. Grease idli moulds with some oil. Pour a ladleful of batter in each mould, place in the steamer, cover and steam for 12-13 minutes.
- Wait for the idlis to cool before removing them from their moulds.