Ragi Idli

Method

1. 1

   Prepare ragi batter: Soak half cup urad dal for 4 hours. Grind to a smooth fluffy batter.

2. 2

   Mix ragi: Add 1.5 cups ragi flour to the urad dal batter. Add salt and mix well. Add water to make a thick batter. Ferment overnight.

3. 3

   Quick method: Mix 1.5 cups ragi flour with half cup ground urad dal batter, 1 cup yogurt and salt. Add water to make thick batter. Rest 2 hours.

4. 4

   Check batter: It should be thick like regular idli batter. The colour will be deep greyish-brown.

5. 5

   Prepare steamer: Fill steamer with water and bring to a rolling boil.

6. 6

   Grease moulds: Grease each idli mould with a drop of oil.

7. 7

   Fill moulds: Ladle ragi batter into each mould — fill three-quarters full.

8. 8

   Steam: Cover tightly and steam for 12-15 minutes.

9. 9

   Check doneness: Toothpick should come out clean. Ragi idli is slightly denser than rice idli.

10. 10

    Serve: Ragi idli is a deep greyish-brown colour with a nutty, earthy flavour. Serve with coconut chutney and sambar.