Ragi Idli

Ingredients

• - 2 cups idli batter
• - Salt to taste
• - Oil for greasing moulds
• - Sambar to serve
• - Coconut chutney to serve

Method

1. Prepare ragi batter: Soak half cup urad dal for 4 hours. Grind to a smooth fluffy batter.
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. 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. Check batter: It should be thick like regular idli batter. The colour will be deep greyish-brown.
5. Prepare steamer: Fill steamer with water and bring to a rolling boil.
6. Grease moulds: Grease each idli mould with a drop of oil.
7. Fill moulds: Ladle ragi batter into each mould — fill three-quarters full.
8. Steam: Cover tightly and steam for 12-15 minutes.
9. Check doneness: Toothpick should come out clean. Ragi idli is slightly denser than rice idli.
10. Serve: Ragi idli is a deep greyish-brown colour with a nutty, earthy flavour. Serve with coconut chutney and sambar.