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Main Ingredients | Finger millet (ragi / nachni) flour, Split skinless black gram (dhuli urad dal) |
Cuisine | Tamil Nadu, Kerala, , , |
Course | Snacks and Starters |
Prep Time | 8-10 hour |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Ragi Idli
- 1 cup Finger millet (ragi / nachni) flour
- ½ cup Split skinless black gram (dhuli urad dal) soaked for 4 hours and drained
- 1 cup Idli rawa soaked
- Oil 1 tablespoon + for greasing
- 1 teaspoon Mustard seeds
- 10-12 Curry leaves
- 1 teaspoon Green chillies finely chopped
- to taste Salt
- a pinch Baking soda
Method
- Grind black gram with a little water into a smooth paste.
- Drain idli rawa and place in a bowl. Add black gram paste and mix well.
- Add millet flour and mix well. 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 curry leaves and sauté for 1 minute. Add green chillies and sauté for ½ minute. 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 them in a steamer, cover and steam for 12-13 minutes.
- Remove idlis from the moulds and serve hot with your choice of chutney.
Nutrition Info
Calories | 1742 |
Carbohydrates | 318.4 |
Protein | 56.7 |
Fat | 26.9 |
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