Ragi Idli

This recipe is contributed by Sarika, a loving mom of two whose fun loving attitude is contagious and radiates positivity to everyone she meets.


Ragi grains - 2 cup (You can also use 1.5 cups of Ragi Flour )
 Urad dal - 1/2 cup
Salt - 1 tsp
Oil - to grease the Idli tray/ to make Dosas 
Eno 1 tsp

Soak Urad dal and Ragi grains separately for minimum 3 hours or overnight.
Grind the Urad dal separately till it become fluffy.

Next grind the ragi seperately (if using ragi grains).
Mix the urad dal batter and ragi batter together with required salt.

If you are using ragi flour, grind the urad dal to a smooth batter and mix in the ragi flour to this. Add little water and mix to get a idli batter consistency.
Whichever method you follow, let the batter ferment overnight or until it doubles in volume or add Eno to the batter for instant fermentation.
 After it ferments, you can make idlis or dosa immediately. You can also store the batter in the fridge for 3-4 days.

1 comment:

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