Ingredients (Translation)
1 1/4 cup ragi flour (Finger millet)
1/2 cup blackgram dal
Salt to taste
Soak the flour in little water and blackgram dal for 2 hours seperately. Grind the blackgram dal first to a fine paste and then add ragi flour. Mix well or else grind for a minute with the blackgram dal paste to get consistency similar to that of usual idlis. Add salt.
Ferment overnight. Grease idli plates with little oil and pour the batter into it. Steam for 5 to 10 minutes. Try putting a knife in the center of the idli and if batter doesnt stick to it, the idlis are done.
Cool for 2 minutes and serve immediately with chutney and sambhar.
Recipe adapted from Aayis Recipes.
1 1/4 cup ragi flour (Finger millet)
1/2 cup blackgram dal
Salt to taste
Soak the flour in little water and blackgram dal for 2 hours seperately. Grind the blackgram dal first to a fine paste and then add ragi flour. Mix well or else grind for a minute with the blackgram dal paste to get consistency similar to that of usual idlis. Add salt.
Ferment overnight. Grease idli plates with little oil and pour the batter into it. Steam for 5 to 10 minutes. Try putting a knife in the center of the idli and if batter doesnt stick to it, the idlis are done.
Cool for 2 minutes and serve immediately with chutney and sambhar.
Recipe adapted from Aayis Recipes.
how to make ragi idli, raagi idli
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10 comments:
How beautiful! Few years back, people used to think "low" of Ragi, now it has become super food!:D
My mom makes ragi idli same way.I loved the taste.
Hi!
Idlis look beautifull! the color is very attractive!
Thats nice one.. We make only dosas out of Ragi, never tried idlis!
Asha is so right - Ragi was thought of as poor mans foodf & only now all realise its nutritional value.
@ Asha ... very true, it was considered to be the food for the labour class . and most importantly the colour is not liked by many. But we liked the taste, was dosas were more liked
@ Pravs...thanks a lot, i have tried it for the first time
@ Usha...thanks a lot
@ Seema...I also tried them for the first time, it came out very well and soft
Hi,
I've blogged your Ragi Idli as a model recipe in the 1001 Idli cookbook at
http://ramkicooks.blogspot.com
/Thanks for the detailed recipe
Ramki
We love ragi dosa...have to try this one...
This is really creative !Will try it soon.
How many Idlis did u get out of this batter?
Sorry, had made it long back..so dont know the exact quantity..my guess 12-15 idlis
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