CooQ : Recipe: Ragi Idli

Ragi Idli

South indian | Mains

Ragi
39 calories/serving
40 mins
No preservative, natural, nutritious are the key descriptive words for Ragi idli. The nutritive value of this homely should not be doubted. You cannot help but ask for a second serving.
Recipe by:
Hebbars Kitchen

Ingredients

semolina / bombay rava / sooji
ragi flour / finger millet / kezhvaragu
salt
curd / yogurt (sour)
water
baking soda / cooking soda

Instructions

1. Firstly, dry roast 1 cup rava / sooji / semolina on medium flame for 2-3 minutes. let it cool completely before preparing idli.

2. Transfer the dry roasted rava to a large mixing bowl. also add 1 cup ragi flour / finger millet to it.

3. Furthermore add salt to taste and 1 cup sour curd.

4. Add water as required depending on curd thickness. give a good mix and allow to soak for 30 minutes.

5. After 30 minutes, mix well and add water if required to get an idli batter consistency.

6. Just before steaming the idli, add 1/4 tsp of baking soda and mix well till it turns frothy.

7. Brush the idli plates with oil and pour the batter immediately into the idli plate. do not rest the batter.

8. Steam the idlis for 8-10 minutes on medium flame. allow it to rest for 5 minutes then unmould.

9. Finally, serve hot with coconut chutney and sambar.

By Hebbars Kitchen

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