Ragi Idli Recipe

• STEP 1.Soak 2 cups white urad dal and 3 tsp methi overnight.

• STEP 2.Soak 1 cup idli rice and 2 cups ragi seeds overnight.

step 3

• STEP 1.Grind 2 cups of soaked urad dal and 3 tsp methi seeds in two batches. Make smooth thick batter by adding a little water at a time.

step 4

• STEP 1.Transfer in a large bowl.In the same grinder jar, grind 1 cup soaked idli rice and 2 cups soaked ragi seeds in two batches. Make a thick smooth batter by adding a little water at a time.

step 5

• STEP 1.Transfer this batter to the bowl containing the urad dal batter. Add 4 tsp of salt and mix well, stirring to combine both the batters and salt.

step 6

• STEP 1.Transfer the batter into a large glass bowl and leave it to ferment for 8 hours or overnight.

step 7

• STEP 1.Use the batter on the first day to make idlis; because of the abundant air pockets the idlis will be fluffy. Store in an airtight container in the fridge for 4 to5 days and use it to make dosa.

step 8

• STEP 1.To make the idlis, spoon the batter into a greased idli pan and place it in an idli steamer.

step 9

• STEP 1.Steam on high for 15 minutes. Insert a knife in the idli, if it comes out clean, the idlis are ready.

step 10

• STEP 1.To unmold the idlis, use a wet spoon by dipping in water and slide the idlis from the side of the mold to remove them. Serve hot with podi or chutney.