ragi Idli - Poornima Porchelvan
Ingredients:Ragi flour - 2 cup
Idli Rice – 1 cup
Urad dhal – 1 cup
Fenugreek seeds – ½ tsp
Salt – to tasteDirections:
Take 2 cups of ragi flour and keep aside.Wash; soak the rice, urad dhal and fenugreek seeds in water for nearly 3 to 4 hours.
Grind the urad dhal, rice and fenugreek using enough water till it is light and fluffy (remember to wash the grinder before use). Allow to grind into a smooth paste (add water as necessary while grinding).
Add ragi flour into the grinder along the urad dhal batter and allow to gring till it completely mixed properly. ( this step is for even mixing of ragi flour)
Transfer it to a separate container; add salt and mix well. Allow to ferment for nearly 8 to 10 hours or overnight.
The batter should not be too thick or thin.
Grease your idli mould with little oil and pour a ladle full of batter and steam for about 10 to 12 minutes.
Your healthy and spongy Ragi idli is ready to eat!
For Dosa:
You can use the same batter for preparing dosa. Just add a little water for the batter to be in a pouring consistency.
Heat the dosa pan; pour a ladle full of batter and spread it in circular motion from inside.Drizzle some oil over the dosa, close with the lid and allow it cook.
Remove dosa from the pan and serve hot with any spicy chutney or sambar.
Idli Rice – 1 cup
Urad dhal – 1 cup
Fenugreek seeds – ½ tsp
Salt – to tasteDirections:
Take 2 cups of ragi flour and keep aside.Wash; soak the rice, urad dhal and fenugreek seeds in water for nearly 3 to 4 hours.
Grind the urad dhal, rice and fenugreek using enough water till it is light and fluffy (remember to wash the grinder before use). Allow to grind into a smooth paste (add water as necessary while grinding).
Add ragi flour into the grinder along the urad dhal batter and allow to gring till it completely mixed properly. ( this step is for even mixing of ragi flour)
Transfer it to a separate container; add salt and mix well. Allow to ferment for nearly 8 to 10 hours or overnight.
The batter should not be too thick or thin.
Grease your idli mould with little oil and pour a ladle full of batter and steam for about 10 to 12 minutes.
Your healthy and spongy Ragi idli is ready to eat!
For Dosa:
You can use the same batter for preparing dosa. Just add a little water for the batter to be in a pouring consistency.
Heat the dosa pan; pour a ladle full of batter and spread it in circular motion from inside.Drizzle some oil over the dosa, close with the lid and allow it cook.
Remove dosa from the pan and serve hot with any spicy chutney or sambar.
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