Ragi Idli/Finger Millet Idli

Prep Time: 5min
Soak Time: 4hrs
Fermentation Time: 8hrs or overnight
Cook Time: 20min
Total Time: 12hrs 25min
Yield: 12-14 Idlis

Ingredients

2 Cups Ragi Flour/Finger Millet Flour
3/4 Cup Urad Dal(Minapappu)
Salt to Taste
1/4 Tspn Methi Seeds(Menthulu)
1 1/2 Cup Water
1 Glass of Water, medium sized
1 Tspn Oil

Directions

• In a mixing bowl add urad dal & methi seeds. Wash under running water & soak them in water for 4 hours.

• After 4 hours; drain water completely & add urad dal, 1/4 cup of water to a mixie jar. Grind it into a smooth paste. 

• Add ragi flour, 1 1/4 cup water into urad dal paste & grind all together into a smooth paste. Transfer the batter to a large mixing bowl. 

• For fermentation; cover the bowl & set aside in warm place for 8 hours or overnight (People living in cold places should keep the bowl in oven with light bulb on).
• After 8 hours; add salt into idly batter & mix well (if the batter is too thick add few tablespoons of water). Grease idly plates & fill each mould with batter using a spoon.

• Bring a glass of water to a boil in idly steamer or pressure cooker & place the idli stand in the steamer. Cover with a lid & steam for 10-15 minutes on a medium flame or until idlis are cooked.
• Turn off the flame & after 5 minutes open the lid. Remove the idli stand from water. With a spoon loosen the sides of the ragi idli & demould them. Transfer them to a plate.
• Serve ragi idli with peanut chutney, coconut chutney, ginger chutney, onion chutney & sambar. 

Note: Fermented batter(no salt added) stored in an airtight container stays fresh for 2-4 days when refrigerated.